Zucchini Rösti

Ingredients

• 1 Zucchini
• 1 large carrot (150 g)
• 1 Spring onion
• 3 tbsp oatmeal (15 g)
• 2 tbsp whole wheat flour (15 g)
• 1 egg
• Salt
• Pepper
• 2 pinch Chili flakes
• 1 handful basil
• 2 tsp Olive oil
• 200 g low‑fat quark

Instructions

1. 1.

   Peel, wash and grate the zucchini and carrot coarsely. Peel, wash and slice the spring onion into rings.

2. 2.

   Mix the vegetables with oatmeal, whole wheat flour, egg, salt, pepper and 1 pinch chili flakes; let sit for 2 minutes to absorb moisture.

3. 3.

   Heat oil in a pan. Shape 6 small zucchini rösti from the mixture, press flat and fry on medium heat for 3–4 minutes per side until golden brown.

4. 4.

   Meanwhile wash basil, shake dry and chop leaves. Whisk low‑fat quark with 1–2 tbsp water until creamy; fold in basil, salt, pepper and remaining chili flakes. Serve the rösti with the basil quark sauce.

5. 5.

   Heat oil in a pan until it coats the bottom. Let the oil become hot. Drop a tablespoon of the potato‑zucchini mixture into the pan, press flat, and fry golden brown on both sides. Repeat with the rest of the mixture.

6. 6.

   Drain excess oil on kitchen paper, sprinkle freshly grated horseradish over the rösti and serve with a horseradish dip.