Apple compote on potato rösti with goat cheese

Ingredients for 4 servings:

• 1 small onion(s)
• 1 kg potatoes
• 1 egg(s)
• 4 tbsp sunflower oil
• salt and pepper
• 2 tbsp raisins
• 100 ml apple juice
• 750 g apples, sour, e.g. Boskop
• 250 g goat cheese, e.g. Picandou
• 2 tsp nut oil
• 2 tbsp pumpkin seeds, sunflower seeds and pine nuts, mixed
• Honey

Instructions

Working time approx. 25 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 45 minutes

Peel the onion and potatoes. Finely chop the onion and coarsely grate the potatoes. Place both in a bowl, mix with the egg, and season with salt and pepper. Heat the oil in a pan, add the mixture in batches, flatten, and fry for about 5 minutes on both sides until crispy. Rinse the raisins and let them soak briefly in the apple juice. Peel, halve, core, and dice the apples. Bring to a boil with the juice and raisins, then add the diced apples. Then simmer until the apples are soft but still slightly firm to the bite. Place the goat cheese in an ovenproof dish, brush with oil and honey, and sprinkle with the mixed seeds. Place under the broiler for about 5 minutes, until the cheese begins to melt. Arrange the apple compote, hash browns, and goat cheese on plates and serve immediately. Serve with a leaf salad.