Green rösti, carrot-yogurt and braised onions with apples

Millet and sauerkraut fritters with walnut and apple dip and miner‘s lettuce

Recipe from Nicole Hofen


Benoo ingredients: potatoes, wild garlic, egg, carrotsyogurt, apples, onions

At home: salt, flour, fennel seeds (optional), oil for frying and for the salad, chilli, sugar, vegetable stock or water.


Total cooking time (incl. resting time): approx. 60 minutes

Allergen: eggs, dairy

What’s needed in the kitchen: 2 pans, knife, bowl, spatula, salad spinner, cutting board


Peel the onions, cut them in halves and slice finely, wash the apples and cut them in fine dice. Heat up 1 tbsp frying oil in a pot, add the chilli and 1 tsp sugar to caramelise. Add the onions and apples and fry until lightly browned, then reduce the heat and add 100ml water or vegetable stock, little by little. Let the mixture simmer during the whole preparation time. At the end, add salt to taste.


Peel the potatoes and grate them, wash the wild garlic and chop thinly or blend it with 2 tbsp of water. Squeeze the water out of the grated potatoes (dispose of the water), and add wild garlic, egg, salt and 1 tbsp flour. Stir together until well combined.


Peel the carrots, grate them and stir with yogurt, salt and 1 tbsp. salad oil, keep it in the fridge. If you want you can also add some fennel seeds 


Important: Make a test rösti!

Heat 3-4 tbsp frying oil in a pan and add the potato mixture into sizzling oil, reduce the heat and fry the rösti from both sides, every side takes about 3-5 minutes. You should be able to make 4 to 6 rösti. 

Serve the rösti with the cold yogurt and the braised onions, when still warm.


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