Potato rösti with turkey and sprouts

Name: Potato rösti with turkey and sprouts
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 400 g granular cream cheese (0,8 % fat); 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 7-10 Tbsp Sweet peppers; 7-10 Tbsp a few squirts of lemon juice; 1 kg waxy potatoes; 3 Eggs (size M); 3 TABLESPOONS Flour; 2 TABLESPOONS Oil; 150 g Turkey cold cuts (wafer-thin cut; 2 % fat); 1 Beet Cress; 100 g Radish sprouts

AUTHOR
Harley Romero

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 4

400 g granular cream cheese (0,8 % fat)
7-10 Tbsp Salt
7-10 Tbsp Pepper
7-10 Tbsp Sweet peppers
7-10 Tbsp a few squirts of lemon juice
1 kg waxy potatoes
3 Eggs (size M)
3 TABLESPOONS Flour
2 TABLESPOONS Oil
150 g Turkey cold cuts (wafer-thin cut; 2 % fat)
1 Beet Cress
100 g Radish sprouts

Directions

1
Season cream cheese with salt, pepper, paprika and lemon juice. Peel, wash and roughly grate the potatoes. Stir in eggs and flour and season with salt and pepper. Heat the oil in portions in a pan and gradually fry 8 small Rösti. Arrange the Rösti with grainy cream cheese and turkey on 4 plates. Cut the cress from the bed and sprinkle with cream cheese. Garnish with radish sprouts