Cabbage, kale and potato rösti
- November 2016
- Serves 6
- Hands-on time 30 min
Move over potato rösti, there’s a new side dish in town. This recipe includes cabbage and kale for a little extra oomph – enjoy alongside a roast for dinner or poach some eggs for a tasty brunch.
- 13.3g (1.3g saturated)
- 26.2g (2.6g sugars)
- 100g kale, roughly chopped
- 200g white cabbage, finely shredded
- 600g desiree potatoes
- 2 medium free-range eggs, lightly beaten
- 3 tbsp plain flour
- 6 tbsp vegetable oil
- Bring a medium saucepan of water to the boil and cook the kale and cabbage for about 30 seconds, then drain in a colander. Cool under running water, then put in a clean tea towel or J-Cloth. Squeeze out as much water as possible, then put into a medium mixing bowl.
- Heat the oven to 150°C/130°C fan/gas 2, line a baking tray with baking paper and put it in the oven. Peel and coarsely grate the potatoes, then put in a clean tea towel and press out any excess liquid as before. Working quickly, add the grated potatoes to the mixing bowl, then stir in the eggs, flour and a good pinch of salt and pepper. Divide the mixture into 6, flattening each piece into a roughly 1cm thick patty shape.
- Heat half the oil in a large frying pan over a medium heat and fry 3 of the rösti at a time for 5 minutes on each side until golden. Put the rösti in the baking tray to keep warm while you heat the remaining oil and fry the rest. Serve immediately.
Leftover greens would also work well in the rösti mix.
Raw potatoes turn brown quickly when grated, so make sure you have all your other ingredients ready before you start the recipe.
Cook the rösti completely, cool, wrap in cling film, then chill for 24 hours. Reheat in a medium oven to serve.
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