rösti with vegetables and feta - recipe for a delicious vegetarian dish

Rösti with vegetables and feta

Here is my recipe for a wonderful rösti with vegetables and feta, it is twisted, tuned and filled with extra deliciousness compared to the classic potato rösti, which we love as a side dish... this version is a whole meal in itself and it tastes SO good!

You could call it a mix between rösti and frittata. Regardless, the topping is mostly intended for inspiration, because here you can really vary completely freely and in that way use the meal as a delicious form of 'empty fridge' dish.

Working time 30 minutes.

Number of people: 4.

Rösti with vegetables and feta

45 min.

30 min.

4 pers.

while I'm cooking

Toast

200 g baking potato, peeled and coarsely grated

250 g squash, coarsely grated

75 g spinach, finely chopped

4 eggs, beaten together

100 g pass

50 g whole wheat flour

1 clove garlic, pressed

1 tablespoon olive oil, for frying

salt and freshly ground pepper

For serving

150 g more

1 tablespoon maple syrup

120 g rocket

150 g shelled edamame beans, thawed

1 avocado

1 organic lemon, juice and finely grated zest

½ cup cress

1 tablespoon olive oil

salt and freshly ground pepper

Place the feta cheese on a baking sheet lined with baking paper, drizzle with maple syrup and oil and bake in a preheated oven at 220 degrees Celsius until the edges are golden.

Squeeze out excess moisture from the grated potatoes and squash and mix them with spinach, beaten eggs, feta, wholemeal flour, garlic, salt and pepper in a bowl. Divide into four portions and fry one at a time in a hot pan with butter and a little oil. Turn them over when they are cooked on one side and continue frying on the other side. Continue until all are cooked.

Serving Pour boiling water over the edamame beans and let them stand for a moment. Mash the avocado flesh with lemon juice and zest. Season with salt and pepper.

Arrange the four rösti on plates and top with arugula, edamame beans and avocado. Crumble the baked feta over the top and finally sprinkle with cress.