Ingredients:
For the Kartoffelrösti:
- 4 large potatoes, peeled and grated
- 1 onion, finely chopped
- 2 tablespoons all-purpose flour or potato starch
- Salt and pepper to taste
- 3-4 tablespoons vegetable oil for frying
For the Stuffing:
- 1 cup cooked quinoa or rice
- 1 cup mixed vegetables (such as bell peppers, corn, peas, carrots), diced
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 teaspoon ground cumin
- 1 teaspoon paprika
- Salt and pepper to taste
- 2 tablespoons chopped fresh parsley (optional)
- 2 tablespoons olive oil for sautéing
Instructions:
1. Prepare the Kartoffelrösti:
- After grating the potatoes, place them in a clean kitchen towel or cheesecloth and squeeze out as much excess moisture as possible.
- Transfer the grated potatoes to a large mixing bowl.
- Add the finely chopped onion, flour or potato starch, salt, and pepper to the bowl. Mix well to combine.
2. Make the Stuffing:
- Heat the olive oil in a skillet over medium heat.
- Add the chopped onion and minced garlic to the skillet. Sauté until the onion is translucent and fragrant, about 2-3 minutes.
- Add the mixed vegetables to the skillet. Cook until they are tender, about 5-7 minutes.
- Stir in the cooked quinoa or rice, ground cumin, paprika, salt, and pepper. Cook for an additional 2-3 minutes, allowing the flavors to meld together.
- If using, add chopped fresh parsley for extra flavor. Remove the skillet from heat and set aside.
3. Assemble and Cook:
- Heat 1-2 tablespoons of vegetable oil in a large skillet over medium heat.
- Take a portion of the grated potato mixture and press it firmly into the bottom of the skillet to form a pancake shape.
- Spoon some of the prepared stuffing onto the center of the potato pancake.
- Cover the stuffing with another layer of grated potato mixture, pressing down gently to seal the edges.
- Cook the stuffed Kartoffelrösti for about 5-7 minutes on each side, or until golden brown and crispy. Adjust the heat if needed to prevent burning.
4. Serve:
- Slice the stuffed Kartoffelrösti into wedges.
- Serve hot, garnished with additional fresh parsley if desired.
Enjoy your delicious vegan stuffed Kartoffelrösti as a main dish or side!
This recipe offers a delightful fusion of Swiss tradition with vegan goodness, perfect for those seeking a plant-based alternative to a classic dish.
Vegan Stuffed Kartoffelrösti
Ingredients:
For the Kartoffelrösti:
- 4 large potatoes, peeled and grated
- 1 onion, finely chopped
- 2 tablespoons all-purpose flour or potato starch
- Salt and pepper to taste
- 3-4 tablespoons vegetable oil for frying
For the Stuffing:
- 1 cup cooked quinoa or rice
- 1 cup mixed vegetables (such as bell peppers, corn, peas, carrots), diced
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 teaspoon ground cumin
- 1 teaspoon paprika
- Salt and pepper to taste
- 2 tablespoons chopped fresh parsley (optional)
- 2 tablespoons olive oil for sautéing
Instructions:
1. Prepare the Kartoffelrösti:
- After grating the potatoes, place them in a clean kitchen towel or cheesecloth and squeeze out as much excess moisture as possible.
- Transfer the grated potatoes to a large mixing bowl.
- Add the finely chopped onion, flour or potato starch, salt, and pepper to the bowl. Mix well to combine.
2. Make the Stuffing:
- Heat the olive oil in a skillet over medium heat.
- Add the chopped onion and minced garlic to the skillet. Sauté until the onion is translucent and fragrant, about 2-3 minutes.
- Add the mixed vegetables to the skillet. Cook until they are tender, about 5-7 minutes.
- Stir in the cooked quinoa or rice, ground cumin, paprika, salt, and pepper. Cook for an additional 2-3 minutes, allowing the flavors to meld together.
- If using, add chopped fresh parsley for extra flavor. Remove the skillet from heat and set aside.
3. Assemble and Cook:
- Heat 1-2 tablespoons of vegetable oil in a large skillet over medium heat.
- Take a portion of the grated potato mixture and press it firmly into the bottom of the skillet to form a pancake shape.
- Spoon some of the prepared stuffing onto the center of the potato pancake.
- Cover the stuffing with another layer of grated potato mixture, pressing down gently to seal the edges.
- Cook the stuffed Kartoffelrösti for about 5-7 minutes on each side, or until golden brown and crispy. You may need to adjust the heat to prevent burning.
- Once cooked, transfer the stuffed Kartoffelrösti to a serving plate.
4. Serve:
- Slice the stuffed Kartoffelrösti into wedges.
- Serve hot, garnished with additional fresh parsley if desired.
- Enjoy your delicious vegan stuffed Kartoffelrösti as a main dish or side!
This recipe offers a delightful fusion of Swiss tradition with vegan goodness, perfect for those seeking a plant-based alternative to a classic dish.