Potato rösti with herbed tofu cream
Crispy pan-fried rösti with a cold cream of tofu, chives and cucumber
Active: 35 min
430 kcal per person
17 g protein per person
Breakfast
Protein source: tofu · Carb source: potatoes
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Ingredients for 4 people
- 1.000 g waxy potatoes, peeled and coarsely grated
- 10 tbsp cornflour
- 3 tbsp oil for frying
- 400 g firm tofu, drained
- 10 tbsp lemon juice
- 10 tbsp fresh chives, finely chopped
- 0,5 cucumber, finely grated and squeezed dry
- to taste salt and pepper
Method
- Blend the tofu with the lemon juice, salt and pepper until smooth. Stir in the chives and the squeezed cucumber and chill.
- Squeeze the grated potato as dry as possible in a clean tea towel. Mix with the cornflour and half a tsp of salt.
- Heat 1.5 tbsp of oil in a large pan over medium-high heat. Spoon four mounds of potato into the pan and press them flat into thin cakes.
- Fry for 5 to 6 min per side until the rösti are golden brown and crispy. Fry the second half the same way in the rest of the oil.
- Serve the rösti straight away with the cold tofu cream.
Tip
Squeezing them dry is everything. Wet potato gives a limp rösti.
Keeps for 2 days in the fridge
Recommended brands per category are shown next to every ingredient the brand list knows.
tofu
- Clearspring · Albert Heijn, BioPlanet
- Crispy · Albert Heijn, BioPlanet
- De Hobbit · BioPlanet
- Sofine · Delhaize
- Taifun · BioPlanet
- AH · Albert Heijn
- Carrefour · Carrefour