Cheese roesti with herb cream

Name: Cheese roesti with herb cream
Cook time: 30 min
Total time: 30 min
Yield: 1
Ingredients: 25 g Double cream cream cheese with herbs; 25 g Schmand; 50 g Lamb's lettuce; 1 red and green mini peppers; 1 TEASPOON Balsamic vinegar; 1 TEASPOON Pumpkin seed oil; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 1 pinch Sugar; 300 g waxy potatoes; 20 g grated Emmental cheese; 1 Egg; 7-10 Tbsp Nutmeg; 1 TABLESPOON Oil; 7-10 Tbsp chopped parsley and grated Emmental cheese

AUTHOR
Louis Ramirez

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 1

25 g Double cream cream cheese with herbs
25 g Schmand
50 g Lamb's lettuce
1 red and green mini peppers
1 TEASPOON Balsamic vinegar
1 TEASPOON Pumpkin seed oil
7-10 Tbsp Salt
7-10 Tbsp Pepper
1 pinch Sugar
300 g waxy potatoes
20 g grated Emmental cheese
1 Egg
7-10 Tbsp Nutmeg
1 TABLESPOON Oil
7-10 Tbsp chopped parsley and grated Emmental cheese

Directions

1
Mix cream cheese and sour cream. Wash and drain the salad. Clean, wash and pat dry the peppers. Cut into cubes. Season vinegar with salt, pepper and sugar, fold in oil. Peel, wash and grate potatoes.
2
Mix with cheese and egg and season with salt, pepper and nutmeg. Heat oil in a pan. Fry the Rösti on both sides for about 4 minutes over medium heat until golden brown. In the meantime mix salad with diced peppers and drizzle with vinaigrette. Arrange the Rösti with herb cream cheese sour cream and salad and garnish with grated cheese and chopped parsley.