Potato-rice-vegetable rösti

Ingredients for 4 servings:

• 600 g potatoes
• 450 g zucchini
• 250 g mushrooms
• 200 g brown rice
• 100 g flour
• 5 eggs
• 500 g quark
• 100 ml milk
• Herbs (garden), mixed
• 2 tomatoes, diced
• 2 shallots, diced
• salt and pepper
• nutmeg
• olive oil

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 45 minutes

Vegetarian, with quark dip

Cook the rice according to the instructions and let it cool. Peel the potatoes, wash the zucchini and mushrooms, and coarsely grate them. Squeeze the potatoes and zucchini firmly into a kitchen towel, otherwise the batter will be too runny and the rösti will be crumbly. Mix the rice, vegetable mix, eggs, and flour together in a bowl and season with pepper, salt, and nutmeg to taste. Heat a little olive oil in a pan and fry the rösti in batches until crispy on both sides. Meanwhile, quickly mix the dip. Mix the quark, milk, herbs, and finely diced tomatoes and shallots together in a bowl and season with pepper and salt. The rösti also tastes great cold.