Ingredients (for three people):
ROSTIS:
- 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
COTTAGE CHEESE-DIP:
- 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
Preparation:
- 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.
- Halve pumpkin and remove seeds. Cut pumpkin half in wedges and remove peel from the wedges. Grate the pieces finely.
- 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.
- 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
