Ingredients for 4 Persons
For the rösti
● 700 g potatoes
● 1 Onion
● 1 ½ tsp. salt
● 1 teaspoon Hela pepper black and white ground
● 30 g potato flour
● 1 pinch of garlic powder
● 3 tablespoons of rapeseed oil
For the garlic ketchup dressing
● 4 cloves of garlic
● 4 tablespoons of olive oil
● 2 tablespoons red wine vinegar
● 2 tablespoons Hela ketchup garlic
● 2 tsp. mustard
● 2 teaspoons of salt
Also
● 400 g mixed leaf salad
Preparation
For the rösti
- Peel and coarsely grate the potatoes and onion. Mix with salt and leave to stand for 10 minutes. Then drain off excess liquid and squeeze the vegetables well.
- Mix the grater with 1 tsp salt, pepper and potato flour.
- Put the oil in a hot pan. Add one well-heaped tablespoon per buffer to the pan and press something flat. Lightly press the garlic cloves for the dressing and add them to the pan, turning them from time to time.
- Fry the buffers over medium to high heat for about 4-5 minutes on both sides until crispy. Then remove from the pan, briefly drain on kitchen paper and season with the remaining salt.
For the garlic ketchup dip
- Peel the roasted garlic cloves, crush them finely with a fork and mix them smoothly with the remaining ingredients for the dressing.
- Serve hot with the dressing.
