Картофени рьощи със свежа салата


  • 3 servings
  • 900 g potatoes
  • 150 g yellow cheese
  • 1-2 tbsp olive oil
  • 1 bunch parsley
  • salt and pepper
  • 300 g seasonal salad mix
  • 1 tsp lemon juice

Put the potatoes unpeeled in-cold water on a hot stove. Wait for the water to boil and cook for 3-4 minutes. Drain the potatoes and rinse with cold water.

Peel and grate the potatoes. Use your hands to squeeze out as much excess liquid as possible. Transfer to a medium bowl. Add the grated yellow cheese, chopped parsley and olive oil. Shape small balls and place them in a baking dish covered with baking paper. Flatten each portion to a 10 cm disc.

Preheat oven to 190° and bake for about 25 minutes by turning the other side. They should acquire golden tan.

Meanwhile, clean and chop the vegetables, put them in a bowl and season with salt, lemon juice and olive oil.

Serve with a fresh salad Rosti.


The recipe is suitable when you have potatoes with vegetables of your choice in your meal plan.


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