Pumpkin Rostis With Cottage alternative to Cheese Dip

Ingredients (for three people):


  • 250g pumpkin (about ½ small pumpkin)
  • 450g potatoes, floury
  • ½ bunch parsley
  • salt
  • black pepper, freshly ground
  • 3-4 tablespoons breadcrumbs
  • olive oil, for frying


  • 200g vegan alternative to cream cheese, firm
  • 150g vegan alternative to yogurt
  • herbs, finely chopped to taste (e.g. parsley, chives, dill, etc.)
  • 1-2 tablespoons freshly squeezed lemon juice
  • ½ teaspoon lemon zest, freshly grated
  • 1 tablespoon olive oil
  • 1 teaspoon horseradish
  • salt
  • black pepper, freshly ground
  • chili flakes, freshly ground


  1. Give vegan cream alternative to cheese and alternative to yogurt in a mixing bowl. Add finely chopped herbs, lemon juice, freshly grated lemon peel, horseradish and olive oil. Mix ingredients gently with a whisk (do not stir too fast, so that the alternative to cream cheese is preserved in small pieces and accessed by alternative to yogurt a cottage cheese-like consistency. Last season to taste with salt, freshly ground black pepper and chili flakes. Put dip in a refrigerator to chill.
  2. Halve pumpkin and remove seeds. Cut pumpkin half in wedges and remove peel from the wedges. Grate the pieces finely.
  3. Peel the potatoes and grate finely. Give grated pumpkin and potato in a bowl, add salt and pepper to taste. Add coarsely chopped parsley and mix everything thoroughly. Let rest for 10 minutes. Add breadcrumbs shortly before frying.
  4. Heat the vegetable oil in a frying pan. Give a heaped tablespoon of the rosti mass into the pan and press with a fork into a round flat shape. Fry rosti slowly until golden brown on both sides. Turn the rosti carefully with a spatula, when the lower side has formed a crispy crust. Serve fresh from the pan with cold dip.

Our tip: Serve with fruity chutney if you like it exotic!

A recipe from Sophie Mathisz

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