Broccoli Rosti

5 from 3 votes
Prep Time 20 mins
Cook Time 30 mins
Total Time 50 mins
Course Dinner
Cuisine European
Servings 4 people
Calories 680 kcal


  • 500 g Broccoli
  • 1 pinch Salt
  • 600 g Carrots
  • 2 tablespoon Chopped almonds
  • 125 g Mozzarella
  • 1 Egg
  • 50 g Breadcrumbs
  • 1 teaspoon Mustard medium hot
  • Pepper from the grinder
  • 3 tablespoon Oil
  • Juice 1 lemon
  • 1 pinch Sugar
  • 1 tablespoon Pesto from the glass


  • First clean and wash the broccoli and cut into florets. Also use the stalks, peel and cut into thin slices. Then cook everything in boiling salted water for about 8-10 minutes. Then take out and drain well.
  • Clean, wash, peel the carrots and cut in half or quarter lengthways, depending on the size. Cut the cheese into small pieces.
  • Put the cooked and drained broccoli in a bowl and mash with a fork. Mix with egg, mustard, breadcrumbs and season with salt and pepper. Let the dough soak for about 20 minutes.
  • Heat 1 tablespoon of oil in a saucepan. Fry the carrots briefly, turning them from time to time. Then deglaze with lemon juice and 100 ml of water. Season the carrots with salt, pepper and a pinch of sugar. Bring everything to the boil and simmer covered for approx. 8-10 minutes. Then mix the carrots with the pesto and keep warm.
  • Now mix the cheese and half of the chopped almonds into the broccoli batter. Shape the dough into 8 thalers. Heat the oil in a non-stick pan. Fry the talers in it over medium heat for about 2 minutes on each side.
  • Arrange the broccoli rösti with the carrots on plates. Scatter a few basil leaves and chopped almonds on top. If you like, you can eat chicken breast with it.


Serving: 100gCalories: 680kcalCarbohydrates: 5.8gProtein: 8.7gFat: 70.3g
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Written by John Myers

Professional Chef with 25 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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