Spinach and potato rösti with radish quark

AUTHOR
Cassandra Brock
DIFFICULTY
very easy
RATING
4 4
COOK TIME
75 mins
TOTAL TIME
75 mins

Ingredients

Servings: 4
  • 1/2 packet (225 g) of portionable frozen leaf spinach
  • 30 g Mix of sprouts
  • 2–3 Spring onions
  • 1 collar Radishes
  • 500 g Edible quark (20 % fat)
  • 7-8 TABLESPOONS Milk
  • 7-10 Tbsp Salt
  • 7-10 Tbsp Pepper
  • 7-10 Tbsp Sugar
  • 750 g floury potatoes
  • 1 Egg (Gr. M)
  • 1 slightly heaped tbsp. flour
  • 4-5 Tbsp Oil

Directions

  1. 1

    Defrost the spinach. Sort the sprouts, wash and drain. Clean and wash spring onions and cut into fine rings.

  2. 2

    Clean, wash and chop the radishes.

  3. 3

    Stir curd and milk until smooth. Season with salt, pepper and 1 pinch of sugar. Fold in the radishes and spring onions.

  4. 4

    Defrosted spinach well squeeze and chop coarsely. Peel, wash and finely grate the potatoes. Add egg, flour and spinach to the potatoes. Season with salt and pepper. Mix everything well.

  5. 5

    Heat the oil in portions in a coated pan. Fry approx. 20 small, golden brown Rösti in portions from the potato mixture. Warm the finished Rösti in the oven (50 °C). Serve with quark and sprinkle with sprouts.

Nutrition Facts

KCAL
410 kcal
CARBS
33 g
FATS
19 g
PROTEINS
24 g