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.