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Zucchini-Halloumi-Rösti

updated

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Ingredients for 4 servings:

  • 500 g zucchini
  • 500 g cheese (halloumi)
  • 500 g potatoes
  • 2 eggs
  • 2 tbsp flour (whole grain) or breadcrumbs or similar
  • 1 tsp, heaped vegetable stock, granulated
  • salt and pepper
  • nutmeg
  • Coriander and other spices if desired
  • Oil for the frying pan

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 1 hour

Wash the zucchini, trim the ends, and wash and peel the potatoes. Grate them together with the halloumi (in a food processor) using a coarse grater. Add the eggs, vegetable stock, and plenty of whole-wheat breadcrumbs, and mix thoroughly. Cover the bottom of the pan with oil and heat until hot. Meanwhile, season the mixture with salt, pepper, nutmeg, coriander, etc. Immediately drop flat heaping spoonfuls into the hot pan, turning occasionally. Keep the finished rösti warm on a heatproof surface until the mixture is used up. Serve with a salad or tzatziki.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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