Potato and Vegetable Rösti with Yogurt
A fresh potato and vegetable rösti topped with yogurt is a recipe featuring root vegetables. Try this and other recipes from Spoonsparrow!
Ingredients
- 3 potatoes
- 2 carrots
- 1 Zucchini
- Salt
- black pepper (freshly ground)
- 1 egg yolk
- rapeseed oil (for frying)
- 300 g Greek yogurt
- 4 tbsp olive oil
- fresh herbs for garnish (as available)
Instructions
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1.
Peel the potatoes and carrots and grate them finely on a box grater. Wash, trim, and grate the zucchini as well. Combine the grated vegetables in a bowl. Place the mixture on a clean kitchen towel, roll it up, and squeeze out excess liquid.
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2.
Season the remaining mixture with salt and pepper and add the egg yolk. Heat some rapeseed oil in a pan. Form small, flat rösti from the mixture and fry them for 5–6 minutes on each side until golden brown. For an even round shape, use a round cutter to press the mixture into the pan. The rösti are done when both sides are golden.
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3.
Meanwhile whisk the yogurt with olive oil, season with salt and pepper, and serve alongside the rösti. Garnish everything with fresh herbs.
