Ingredients with Measurements:
- 2 medium-sized potatoes, peeled and grated
- 1 medium-sized beetroot, peeled and grated
- 1 small onion, finely chopped
- 1 egg, lightly beaten
- 2 tablespoons all-purpose flour
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 2 tablespoons olive oil
Special equipment needed:
- Grater
- Mixing bowl
- Non-stick frying pan
Step-by-step instructions:
1. In a mixing bowl, combine grated potatoes, grated beetroot, and chopped onion.
2. Add in the lightly beaten egg, all-purpose flour, salt, and black pepper. Mix well until all ingredients are evenly combined.
3. Heat the olive oil in a non-stick frying pan over medium heat.
4. Using a spoon, scoop a portion of the mixture and shape it into a small patty. Place the patty onto the frying pan and flatten it slightly with a spatula.
5. Repeat the process until the frying pan is filled with patties, leaving some space in between each patty.
6. Cook the patties for about 3-4 minutes on each side or until they are golden brown and crispy.
7. Once cooked, remove the patties from the frying pan and place them onto a plate lined with paper towels to absorb excess oil.
Time:
Preparation time: 15 minutes
Cooking time: 15 minutes
Temperature:
Medium heat
Serving size:
4 servings
Nutritional information:
Calories per serving: 150
Total fat: 7g
Saturated fat: 1g
Cholesterol: 47mg
Sodium: 628mg
Total carbohydrates: 19g
Dietary fiber: 3g
Sugar: 3g
Protein: 4g
Substitutions for ingredients:
- Instead of all-purpose flour, you can use almond flour or cornstarch.
- You can substitute olive oil with vegetable oil or coconut oil.
Variations:
- You can add grated carrots or zucchini to the mixture for added flavor and nutrition.
- For a vegan option, you can substitute the egg with a flax egg (1 tablespoon ground flaxseed mixed with 3 tablespoons of water).
Tips and tricks:
- Make sure to squeeze out excess moisture from the grated potatoes and beetroot before mixing them with the other ingredients to prevent the rosti from becoming soggy.
- Use a non-stick frying pan to prevent the rosti from sticking to the pan.
- Serve the rosti immediately after cooking for the best texture and flavor.
Storage instructions:
Store any leftover rosti in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
To reheat the rosti, place them onto a baking sheet and bake in a preheated oven at 350°F for 8-10 minutes or until heated through.
Presentation ideas:
Serve the rosti on a plate with a side salad or roasted vegetables for a colorful and nutritious meal.
Garnishes:
Garnish the rosti with chopped fresh herbs such as parsley or chives for added flavor and presentation.
Pairings:
Pair the rosti with a glass of red wine or a cold beer for a satisfying meal.
Suggested side dishes:
- Mixed green salad
- Roasted vegetables
- Grilled chicken or fish
Troubleshooting advice:
- If the rosti is falling apart while cooking, add more flour to the mixture to bind it together.
- If the rosti is not crispy enough, cook it for a few more minutes on each side.
Food safety advice:
- Make sure to cook the rosti thoroughly to prevent any foodborne illnesses.
- Store any leftover rosti in the refrigerator and consume within 3 days.
Food history:
Rosti is a traditional Swiss dish made from grated potatoes that are fried until crispy. This recipe adds a twist to the classic dish by incorporating grated beetroot for added flavor and nutrition.
Flavor profiles:
The rosti has a crispy exterior and a soft and tender interior with a slightly sweet and earthy flavor from the beetroot.
Serving suggestions:
Serve the rosti as a main dish for lunch or dinner, or as a side dish for breakfast or brunch.
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Region: Swiss