Potato rösti with radish quark

Name: Potato rösti with radish quark
Cook time: 1 h
Total time: 1 h
Yield: 4
Ingredients: 250 g Frozen leaf spinach; 2–3 Spring onions; 1 collar Radishes; 250 g Cream curd; 250 g Low-fat curd; 5 TABLESPOONS Milk; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 7-10 Tbsp Sugar; 30 g Sprout mix (alternatively alfalfa sprouts); 1 small onion; 750 g waxy potatoes; 1 Egg (Gr. M); 1 slightly heaped tbsp. flour; 4-5 Tbsp Oil

AUTHOR
Reed Chan

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 4

250 g Frozen leaf spinach
2–3 Spring onions
1 collar Radishes
250 g Cream curd
250 g Low-fat curd
5 TABLESPOONS Milk
7-10 Tbsp Salt
7-10 Tbsp Pepper
7-10 Tbsp Sugar
30 g Sprout mix (alternatively alfalfa sprouts)
1 small onion
750 g waxy potatoes
1 Egg (Gr. M)
1 slightly heaped tbsp. flour
4-5 Tbsp Oil

Directions

1
Defrost spinach on a sieve. Clean, wash and finely chop the spring onions and radishes.
2
Stir the whole quark and milk until smooth. Season to taste with salt and pepper. Stir in spring onions and radishes. Rinse sprouts and drain well.
3
Defrosted spinach well squeeze and chop coarsely. Peel and finely chop the onion. Peel, wash and finely grate the potatoes. Mix well with egg, flour, onion and spinach. Season with salt and pepper.
4
Heat the oil in portions in a coated pan. Fry 16-20 golden brown Rösti from the potato mixture. Warm the finished Rösti in the oven. Serve with radish quark and sprouts.