Curry egg salad on rösti
easy
45 mins
45 mins
Ingredients
- 100 g frozen peas
- 9 Eggs (size M)
- 2 (30 g each) Spring onions
- 5 TABLESPOONS Olive oil
- 1-2 TEASPOONS Curry Powder
- 150 g Whole milk yoghurt
- 150 g Salad cream (10 % fat)
- 7-10 Tbsp Salt
- 7-10 Tbsp Pepper
- 7-10 Tbsp Sugar
- 600 g floury potatoes
- 1 tin(s) (115 g each) Tuna fillets in their own juice
- 7-10 Tbsp grated nutmeg
- 7-10 Tbsp pink berries
- 7-10 Tbsp Parsley
Directions
- 1
Defrost the peas. Cook 8 eggs in boiling water for about 10 minutes. In the meantime wash and clean the spring onion, dab dry and cut diagonally into rings. Put something aside for sprinkling.
- 2
Lightly heat 1 tablespoon of oil in a small saucepan. Sweat curry powder in it for about 1 minute. Remove the pot from the heat, let it cool down briefly, stir in yoghurt and salad cream. Season with salt, pepper and sugar.
- 3
Peel and wash the potatoes and grate them roughly in a bowl. Season with salt and put aside for a short time. Quench eggs in cold water, peel and cut into slices with the egg slicer. Drain tuna and pluck fillets roughly.
- 4
Mix eggs, peas, tuna and spring onions. Fold in salad cream, season again. Squeeze the potatoes well over a sieve and place in a bowl. Stir 1 egg into the potatoes and season with salt and nutmeg.
- 5
Heat 4 tablespoons of oil in a pan and fry about 20 small Rösti over medium heat until golden brown. Keep the finished Rösti warm. Arrange 4-5 Rösti with the egg salad on plates.
- 6
Sprinkle with remaining spring onions and some pink berries, garnish with parsley.
Nutrition Facts
540 kcal
30 g
33 g
28 g
More Delicious Recipes
