Potato Rösti with Cheese

Ingredients

• 600 g mostly waxy potatoes
• 1 egg (size S)
• 2 tbsp spelt whole‑grain flour (20 g)
• Salt
• Pepper
• nutmeg
• 4 tbsp rapeseed oil
• 2 Kiwis
• 1 Avocado
• 4 small cherry tomatoes
• 1 handful parsley
• 1 Shallot
• 1 Organic Lime
• 4 fresh goat cheese wedges (from France)

Instructions

1. 1.

   Peel, grate, and squeeze the potatoes well; mix with egg, flour, salt, and a pinch of freshly grated nutmeg. Heat 1 tbsp oil in a large pan, press 2 tbsp of the potato mixture into each of 3 flat rösti and cook 2–3 minutes per side over medium heat. Repeat with remaining batter to make 12 small rösti; keep finished ones warm in the oven.

2. 2.

   Meanwhile peel and dice kiwis. Cut avocado in half, remove pit, scoop flesh with a spoon and dice. Wash tomatoes, cut stems off, dice into cubes. Rinse parsley, shake dry, pluck leaves and finely chop. Peel and finely chop shallot. Squeeze lime juice and mix all prepared ingredients into a salsa; season with salt.

3. 3.

   Cut goat cheese wedges into thirds. Arrange 3 rösti on each of 4 plates, top with cheese triangles. Drizzle some salsa over the cheesy rösti and serve the rest on the side.