This budget-friendly and meat-free rösti with creamy smashed peas and poached eggs is the nutritious weeknight meal you’ve been searching for.

SERVES 4 // COOKING TIME 40 min

INGREDIENTS
For the rösti
450 g potatoes, parboiled
½ cup peeled and chopped onion
1 egg, beaten
½ tsp salt
½ cup vegetable oil
For the smashed peas
2 tbsp butter
2 leeks, chopped
3 cups fresh peas
½ cup cream
Basil, to garnish
2 eggs, poached

METHOD
For the rösti
1. Peel and coarsely grate the potatoes. Soak in a bowl of cold water for 2 minutes, then drain.
2. Spread out the grated potato and chopped onion on paper towel and pat dry.
3. Place the potato and onion in a bowl. Mix in the egg and salt.
4. Heat the oil in a pan.
5. Using ¼ cup potato mixture at a time, form 10 cm rounds (a good rösti  must be thin).
6. Fry the rösti  for 5 minutes per side, until crisp and golden.
For the smashed peas
1. Heat the butter in a pan and fry the leeks until soft. Season.
2. Add the peas and cream and blend until chunky.
3. Top the rösti with smashed peas, basil and poached eggs.

Recipe & styling: Chiara Turilli
Photography: Andreas Eiselen // HMimages.co.za

Do you know what else rösti pairs perfectly with? Yoghurt and creamy tuna! Get the recipe for our sweet potato rösti here.

The post Rösti with creamy smashed peas and poached eggs appeared first on MyKitchen.

When the snack cravings hit, make sure you keep a good few of these sweet potato rösti with yoghurt and creamy tuna on hand to munch on.

SERVES 6 // COOKING TIME 50 min

INGREDIENTS
1 tbsp oil
4 spring onions, sliced
2 garlic cloves, chopped
600 g sweet potato, grated
2 eggs, beaten
½ cup flour
½ tsp cumin
½ cup plain yoghurt
3 tbsp mayonnaise
1 tbsp lemon juice
1 tsp fresh dill, chopped
Pinch cayenne pepper
2 tins tuna, drained
¼ cup micro herbs

METHOD
1. Preheat oven to 200°C and line a baking tray with baking paper.
2. Fry spring onion in oil until soft, about 3 minutes, then add garlic and fry for 1 minute.
3. Place the grated sweet potato in the middle of a clean dish cloth and squeeze out some of the moisture.
4. Combine potato, eggs, flour, cumin, onion and garlic. Season with salt and pepper.
5. Dollop spoonfuls of the sweet-potato mixture on to the baking tray and shape into circles.
6. Bake for 25–30 minutes or until crispy, flipping halfway through.
7. Combine yoghurt, mayo, lemon juice, dill and cayenne pepper.
8. Spread some of the yoghurt topping on to each rösti and top with creamy tuna and micro herbs.

Recipe & styling: Kate Turner
Photography: Sean Dollery // HMimages.co.za

How about putting your new rösti-making skills to the test with this sprouted breakfast stack spicy potato rösti?

The post Sweet potato rösti with yoghurt and creamy tuna appeared first on MyKitchen.

The perfect vegetarian appetiser! Enjoy these root vegetable röstis with your mains or serve them at your next cocktail party.

SERVES 2 // COOKING TIME 40 min

INGREDIENTS
½ cup peeled and grated beetroot
½ cup peeled and grated carrots
½ cup peeled and grated sweet potato
2 large eggs, beaten
3 tbsp cornflour
Salt and black pepper
Olive oil, to fry
½ cup smooth cottage cheese
1 tbsp Dijon mustard
15 g chives, chopped, to serve
4 slices pastrami, to serve

METHOD
1. Squeeze any excess liquid from the grated vegetables. Mix with the eggs, cornflour and seasoning.
2. Coat the base of a pan with oil and heat over medium heat. Drop in tablespoons of veggie mixture. Cook them for about 3 minutes on each side, until crispy and golden. Place the rösti on paper towel to drain, then cool on a wire rack.
3. Combine the cottage cheese and mustard.
4. Serve the rösti topped with mustard cream cheese, chives and pastrami.

You can also cook the röstis in a muffin tin. Preheat the oven to 200°C, grease a tin and dollop in the veggie mixture. Bake for 20 minutes, until golden.

Recipe & styling: Chiara Turilli & Amerae Vercueil
Photography: Samantha Pinto // HMimages.co.za

Feeling like a meaty option? Our saucy BBQ chicken livers and sweet potato röstis pair perfectly!

The post Vegetarian root vegetable röstis appeared first on MyKitchen.

Breakfast never looked this healthy! Sprouted goodness and delicious veggies make these sprouted breakfast stacks on spicy potato rösti a cut above the rest.

SERVES 4 // COOKING TIME 30 min

INGREDIENTS
For the rösti
2 large potatoes
3 tbsp cake flour
1 tsp masala
2 eggs
Pinch of salt
Oil for frying
For the stack
1 cup hummus
2 cups legume sprouts (chickpea, lentil, mung)
4 eggs
To serve
Sriracha sauce
1 cup leafy pea sprouts

METHOD
1. Grate the potatoes and squeeze out all the excess liquid before combining with the dry ingredients and eggs.
2. Shape the rösti mixture into rounds and fry on both sides until golden brown.
3. Mix the hummus with the legume sprouts, set aside.
4. Poach the eggs by bringing some water to a gentle simmer in a pan. Crack an egg into a cup and slide it out of the cup and into the simmering water. Immediately cover the egg with the cup and leave to cook for a few seconds, until the egg holds its shape. Remove the cup and leave the egg to cook until done to your liking.
5. To assemble, top the rösti with the hummus mixture and poached egg.
6. To serve, dress the sprouted breakfast stack with sriracha sauce and fresh pea sprouts.

Recipe & styling: Amerae Vercueil
Photography: Samantha Pinto // HMimages.co.za

The post Sprouted breakfast stacks on spicy potato rösti appeared first on MyKitchen.