Pumpkin rösti with chive quark

Ingredients for 4 servings:

• 300 g potatoes
• 300 g Hokkaido pumpkin(s), cleaned
• 1 onion(s)
• 1 egg(s)
• salt and pepper
• Nutmeg, freshly grated
• Oil or clarified butter for frying
• 250 g low-fat curd cheese
• 100 g low-fat yogurt
• ½ bunch chives
• salt and pepper

Instructions

Working time approx. 35 minutes; Cooking/baking time approx. 5 minutes; Total time approx. 40 minutes

vegetarian, makes about 12 Rösti

For the rösti, peel and finely dice the onion. Coarsely grate the pumpkin and add the diced onion. Wash, peel, and coarsely grate the potatoes. Squeeze the grated potatoes well and add them to the pumpkin. Grate the potatoes just before frying, otherwise they will absorb too much water and turn brown. If the rösti mixture isn’t processed quickly enough, it will absorb water very quickly and won’t stick when frying. You can thicken the mixture by adding another egg or a little flour. Season the mixture with pepper, salt, and nutmeg and mix it with the egg. Heat the oil or clarified butter in a non-stick pan and fry about 12 small rösti for about 5 minutes until golden brown. For the chive and quark, mix the quark and yogurt well. Wash the chives and cut them into small rolls. Stir them into the quark and season everything with salt and pepper. If the consistency is too firm, stir in some more yogurt or mineral water.