Crispy rösti, served with fresh matie salad

Name: Crispy rösti, served with fresh matie salad
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 1 Bag (750 g) Potato pancake dough for potato pancakes; 1 egg (size M); 2 TABLESPOONS Oil; 6 matie fillets (approx. 80 g each); 1 collar Radishes; 1/2 Cucumber; 2 Spring onions; 250 g lactose-free whole milk yoghurt; 150 g lactose-free sour cream; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 7-10 Tbsp Sugar; 1/2 bunch Dill; 7-10 Tbsp Lemon corners; baking paper

AUTHOR
Lenora Decker

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 4

1 Bag (750 g) Potato pancake dough for potato pancakes
1 egg (size M)
2 TABLESPOONS Oil
6 matie fillets (approx. 80 g each)
1 collar Radishes
1/2 Cucumber
2 Spring onions
250 g lactose-free whole milk yoghurt
150 g lactose-free sour cream
7-10 Tbsp Salt
7-10 Tbsp Pepper
7-10 Tbsp Sugar
1/2 bunch Dill
7-10 Tbsp Lemon corners
baking paper

Directions

1
200 °C/ circulating air: 175 °C/ gas: level 3)
2
Mix the buffer dough and egg. Take out the hot baking tray and brush the baking paper with oil. Form 8 buffers from the dough on the baking tray. Put back into the oven immediately and bake the Rösti for about 20 minutes, turning once
3
Rinse the maties, dab dry and cut into pieces. Wash radish and cucumber and cut into pieces. Clean and wash spring onions and cut into rings. Mix yoghurt and sour cream. Season with salt, pepper and 1 pinch of sugar. Wash the dill, shake dry and chop finely, except for something for garnishing. Stir into the yoghurt sauce. Fold in the radishes, spring onions, cucumber and the maties. Arrange the rösti and matie salad on plates. Garnish with lemon wedges and the rest of the dill