Spinach and potato rösti with radish and curd dip

Name: Spinach and potato rösti with radish and curd dip
Cook time: 35 min
Total time: 35 min
Yield: 4
Ingredients: 3 Spring onions; 1 collar Radishes; 500 g Low-fat curd; 75 ml Milk; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 7-10 Tbsp Sugar; 250 g leaf spinach; 750 g floury potatoes; 1 egg (size M); 1 TABLESPOON Flour; 4 TABLESPOONS Olive oil; 30 g Rungs Mix

AUTHOR
Kelley Price

DIFFICULTY
easy

RATING

COOK TIME
35 mins

TOTAL TIME
35 mins

Ingredients

Servings: 4

3 Spring onions
1 collar Radishes
500 g Low-fat curd
75 ml Milk
7-10 Tbsp Salt
7-10 Tbsp Pepper
7-10 Tbsp Sugar
250 g leaf spinach
750 g floury potatoes
1 egg (size M)
1 TABLESPOON Flour
4 TABLESPOONS Olive oil
30 g Rungs Mix

Directions

1
Clean and wash spring onions and cut into fine rings. Radishes clean, wash and cut into cubes. Put 1-2 tbsp. spring onions and radishes aside for garnishing. Mix quark, milk, remaining radishes and spring onions, season with salt, pepper and sugar.
2
Clean, wash and drain the spinach and put it in a bowl. Pour boiling water over it, let it stand for about 1 minute. Remove, rinse in cold water and drain. Squeeze out the spinach and chop coarsely.
3
Peel, wash and coarsely grate the potatoes. Add egg, flour and spinach and mix. Heat oil in portions in a pan. Fry about 20 small Rösti out of the potato mixture in portions until golden brown.
4
Remove the finished Rösti and keep warm. Arrange the Rösti and quark on plates. Sprinkle with sprouts, spring onions and radishes.