Rosti with Creamy Chive Filling
Nutritional values
(Percentage of daily recommendation)
| Calorie | 516 cal. | (25 %) | ||
| Protein | 26 g | (27 %) | ||
| Fat | 19 g | (16 %) | ||
| Carbohydrates | 57 g | (38 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 4.5 g | (15 %) |
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 1 μg | (5 %) | ||
| Vitamin E | 1.2 mg | (10 %) | ||
| Vitamin K | 28.4 μg | (47 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.5 mg | (45 %) | ||
| Niacin | 9.9 mg | (83 %) | ||
| Vitamin B₆ | 0.7 mg | (50 %) | ||
| Folate | 92 μg | (31 %) | ||
| Pantothenic acid | 2.6 mg | (43 %) | ||
| Biotin | 16.6 μg | (37 %) | ||
| Vitamin B₁₂ | 1.6 μg | (53 %) | ||
| Vitamin C | 64 mg | (67 %) | ||
| Potassium | 1,368 mg | (34 %) | ||
| Calcium | 164 mg | (16 %) | ||
| Magnesium | 90 mg | (30 %) | ||
| Iron | 3.8 mg | (25 %) | ||
| Iodine | 19 μg | (10 %) | ||
| Zinc | 2.4 mg | (30 %) | ||
| Saturated fatty acids | 12.3 g | |||
| Uric acid | 59 mg | |||
| Cholesterol | 133 mg | |||
| Complete sugar | 7 g |
Ingredients
Preparation steps
For the rosti: Peel the potatoes, rinse and fine grate into a bowl. Peel the onion and grate into the potatoes. Add the eggs, flour, 1 teaspoon salt and season with pepper.
In a 15-18 cm skillet (approximately 6-7 inches), heat 2-3 tablespoons fat, add 3 tablespoons rosti batter, flatten with the back of a spoon and cook over medium heat for 4 minutes, until the edges are golden brown. Flip over and cook until golden brown on the other side. Drain on paper towels and keep warm in oven (80°C) (approximately 175°F).
For the filling: Stir the quark, cream and lemon juice until smooth, season with salt and pepper and stir in most of the chopped chives.
To serve: Spread the filling over the rosti, fold up, transfer to warmed serving plates and sprinkle with the remaining chives.
