Sweet potato rösti with hazelnuts

Ingredients for 4 servings:

• 1 large sweet potato(s)
• 4 m.-sized potatoes
• 1 small leek(s)
• 1 onion(s), red
• 2 garlic cloves
• 2 small peppers
• 20 g hazelnuts, grated
• 6 eggs
• Flour
• olive oil
• salt and pepper
• Paprika powder
• Herbs of your choice
• Vegetable cream for frying
• possibly flour

Instructions

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

Peel the sweet potato and potatoes, wash the leek. Finely chop the vegetables, onion, garlic cloves, and chili peppers, and place them in a bowl. Whisk in the eggs and hazelnuts. Depending on the consistency of the batter, add several tablespoons of flour if desired. The batter should be firm but not dry. Season the batter with salt, pepper, paprika, and herbs to taste. Whether spicy or mild, the sky’s the limit. Pour enough vegetable cream into a non-stick pan. Ladle a ladleful of batter into the pan and form into discs with a diameter of approximately 15 cm. Fry the rösti on both sides until golden brown (if you prefer a crispier dish, add a few minutes. But be careful, the raw vegetables burn very quickly). Serve hot. Note: The rösti can be made into a wholesome vegetarian dish with stuffed mushrooms and a delicious sauce, for example. They also make an excellent side dish to schnitzel.