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Ingredients
Vegetable Rösti with Avocado and Cottage Cheese Dip
- Ingredients
- 800 grams waxy potatoes
- 200 grams carrots
- 2 small onions
- 2 eggs
- 2 Tbsps Pastry flour
- salt
- freshly ground pepper
- 4 Tbsps Sunflower seed
- 60 grams clarified butter
- 1 ripe Avocado
- ½ lemon (juiced)
- 200 grams Cottage cheese
- 2 bunches Basil
Peel the potatoes, carrots and onion. Grate the potatoes coarsely. Drain the grated potatoes, or squeeze the grated potatoes in a cloth. Grate the carrots and onion, and mix into the grated potatoes. Mix in the eggs, flour and 1 teaspoon salt. Chop the sunflower seeds coarsely, toast lightly in a dry pan, and add into the vegetable mixture.
Heat the clarified butter in a pan and fry about 16 rosti in it, one by one, from the vegetable mixture. Keep the fried rosti warm in oven (70°C) (approximately 175°F).
Cut the avocado in half, remove the pit and scrape out the pulp with a spoon. Chop the avocado pulp and mix with lemon juice and cottage cheese. Rinse the basil, shake dry, pluck the leaves and chop. Add the chopped basil into the avocado mixture, and season with salt and pepper.
Serve the avocado dip with vegetable rosti.
(Percentage of daily recommendation)
| Calorie | 561 cal. | (27 %) | ||
| Protein | 20 g | (20 %) | ||
| Fat | 30 g | (26 %) | ||
| Carbohydrates | 51 g | (34 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 7.9 g | (26 %) |