Homestyle Rosti & Salad is a little twist in traditional swiss rosti recipe. I combined it with a bowl of homemade chickpea salad. Taste and health at the same time, it is also good for weight loss diet. A great choice for lunch or dinner.
Equipment
- mixing bowl
- non stick pan
Ingredients
For Rosti:
- 3-4 russet potatoes (peeled and grated)
- 2 tbsp butter/margarine
- 1 tsp salt and black pepper
- 1/2 cup cheddar cheese sauce
- 1/2 cup sour cream
For Chickpea Salad:
- 1 cup boiled chickpeas (boiled in saltwater)
- 1 cup mixed salad leaves
- 1 avocado chopped
- 10 cherry tomatoes
- salt and pepper
- 2 tbsp Thai dressing (see notes for homemade)
- 1 tbsp Lemon Juice
- 1/4 tsp paprika
- 2 green chillies chopped
- 1/2 cup smoked table cheese cubed
- 1/4 cup purple cabbage (shredded)
Instructions
For Rosti:
- Immerse grated potatoes in salt water for 5-7 minutes then drain and pat dry a little, transfer into a mixing bowl
- Mix salt and pepper in the grated potatoes.
- Heat a big/medium size non-stick pan
- Coat it well with olive oil/butter/margarine
- Spread the grated potatoes all over the pan and keep the flame medium let it cook open for 5 mins then flip shrink them together using spatula.
- Check if the potatoes are soft, roast in slightly high flame for a minute or two to get crispy and brownish edges.
- Once the potatoes are done, place them in a clean dish and immediately serve topping it with cheese sauce or mayo in the middle.
- Its better to cook the Rosti at last as it tastes best when it is hot and crispy.
- Top Rosti with melted cheese or sour cream
For Chickpea Salad:
- Mix all salad ingredients in a large bowl except Thai dressing and salad leaves.
- Take the mixed salad leaves in a small bowl and add dressing to it.
- Take a serving bowl, keep the salad leaves mixed with dressing on it as base, then add rest of the mixture on top, don’t mix further.
- Serve along with hot Rosti
Notes
Don’t mix the salad too much to avoid losing individually flavoured ingredients. Homemade Thai dressing recipe here.