The Daring Cooks’ February 2012 challenge was hosted by Audax & Lis and they chose to present Patties for their ease of construction, ingredients and deliciousness! We were given several recipes, and learned the different types of binders and cooking methods to produce our own tasty patties!
When I read this month’s announcement I was so happy! I had hundreds of ideas of what I could make, but in the end I kept going back to the first one: Rösti (also spelt Roesti)! I have eaten my fare share of rösti in Switzerland and I love them! The truth is I had never really made my own! How crazy is that?? I kept thinking they were hard to make, but I was so wrong. They are really easy to make and guess what? All you need is potatoes, salt and extra virgin olive oil (or butter). That’s it. No eggs required for the original Swiss recipe. Just remember not to keep your potatoes in water or they will lose the starch, which is actually what your Rösti need to bind. I made 2 versions: a thicker version to be served with a mushroom ragout for a quick vegetarian meal and a thinner version to be used as a wrap, which I filled with cream cheese and smoked salmon. They were both a great success and even my picky 4 year old devoured them! They are great as a main dish or, smaller, as a side. You could even eat them for breakfast/brunch with poached eggs… so many possibilities! Thanks Audax and Lis for such an amazing challenge! Enjoy!
RÖSTI – ROESTI
Recipe adapted from Restaurant Brasserie Anker Bern
Ingredients: (for 4 people)
1 kg – 2 lbs. raw potatoes
¾ to 1 tbsp salt
3 or 4 tbsp fat (extra virgin olive oil or butter)
Wash, peel and grate the potatoes into fine strips using a box grater (1). Heat the extra virgin olive oil (or butter) in a non stick frying pan with the salt (2). Add the grated potatoes and stir well to mix them with the oil (3). Stir them for a couple of minutes on the fire, then shape the mixture into a pancake and from now on do not stir any more (4). Cook them covered for 10 minutes on each side on a medium flame (5), then uncover them, increase the fire and cook them for another 3 minutes on each side or until golden and crisp (6).
NOTE: The cooking time will vary, depending on the thickness and size of your Rösti.
To make the Rösti wrap, simply fill it with cream cheese and smoked salmon, roll it up and close it with the stem of a spring onion.
Ingredients (for 4 persons):
350 gms – 12.25 oz. button mushrooms, cleaned and sliced
150 gms – 5.25 oz. porcini mushrooms, cleaned and sliced (fresh or frozen)
2 cloves of garlic, crushed
2 tbsp extra virgin olive oil
1 tbsp parlsey, finely chopped (optional)
150 ml – 5.25 oz. of cooking cream/heavy cream
Salt & Pepper to taste
Crush the garlic cloves, put them in a non stick frying pan with the extra virgin olive oil and let them fry on a low fire for 1 minute. Add the sliced mushrooms, salt & pepper and let them cook until soft.
Add the cream and let it simmer for a couple of minutes.
Put the fire off, add the chopped parsley (optional) and serve on top of the Rösti.
In the last year I have also shared with you a few other recipes that fall into the category of “patties”… here they are:
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