Quince Potato Rosti thaler
Time
Preparation time: 15 min.
Cooking or baking time: 40 min.
Total preparation time: 55 min.
The beautiful time of the quince harvest is back now and the other one may have a problem, his / her - despite drought? but to use quite a good harvest. Here I can recommend a very delicious recipe that could easily and fairly quickly help process the quince.
ingredients
For 5-6 servings (about 26 Rösti-Taler)
- 750 g quinces (2-3 pieces depending on size)
- 4 medium potatoes (about 500 g)
- 1 big onion
- 3 eggs
- Salt, pepper, caraway, chilli cakes
- 160 g wheat wholemeal flour
- 4 tbsp oatmeal
- 2 tablespoons sunflower seeds
- about 50 grams of rocket
- Rapeseed or sunflower oil for frying
- 200 g crème fraîche (or sour cream)
- a little condensed milk
preparation
- The quinces are well brushed to remove the fluff, then quartered and freed from the core, the potatoes and the onion are peeled.
- Then the quince quarters and potatoes are grated on a coarse vegetable grater and the onions are rubbed.
- Now first the eggs are stirred one after the other, then the flour and everything is mixed well. Then add 4 tbsp rolled oats and 2 tbsp sunflower seeds to the mixture.
- The rocket is minced and about half is added to the dough. It is then spiced vigorously with salt, pepper, cumin and, if desired, with chilli flakes.
- In a pan you heat a little oil. From the dough you form about 2 cm high Rösti-Taler, these are then fried for 4-5 minutes from both sides golden brown.
- The crème fraîche (or sour cream) is mixed with a little condensed milk and the rest of the rocket and served with the Rösti talers.
Tip:
For the sweet variety you can omit onion, salt, pepper and chilli flakes, depending on the taste of sugar comes to the dough. The Rösti-Taler can then be served with cinnamon sugar, plum jam, marmalade, jam, honey, beet juice, etc. at will.
