Rosti potatoes are a classic of Swiss cuisine, known for their golden, crispy crust that contrasts with their soft interior. In this version, they're no longer just a side dish, but a main course, with a creamy tofu and broccoli filling. A simple preparation, yet full of flavor and elegance, ideal for those seeking a nutritious and comforting meal.

Golden Rosti Potato with Creamy Filling

Yield: 2 servings

Ingredients:

For the potato:

• 200g English potatoes (about 2 medium potatoes)
• ½ chopped onion
• 2 tablespoons chopped leeks
• 1 tablespoon of vegetable oil (for the sauté)
• Fresh rosemary to taste
• Salt and black pepper to taste

For the filling:

• 100g of processed tofu
• 120g of finely chopped broccoli
• 2 cloves garlic, minced
• 1 tablespoon vegetable oil
• Nutmeg to taste
• salt to taste

Method of preparation:

1️⃣ Preparing the potatoes:

1. Peel the potatoes, place them in boiling water and cook for about 8 minutes (they should be slightly soft, but still firm).
2. Drain, let cool and grate on a coarse grater.
3. In a skillet, heat the vegetable oil and sauté the onion and leek until lightly browned. Mix this mixture with the grated potato.
4. Season the grated potato with salt, pepper, and fresh rosemary.

2️⃣ Preparing the filling:

5. Chop the broccoli very finely (or use the “pulse” mode on your blender).
6. In a frying pan, heat the vegetable oil and brown the garlic.
7. Add the broccoli and sauté until tender.
8. Add the processed tofu, season with nutmeg and salt, and mix well.

3️⃣ Rosti assembly (for 2 units):

9. Divide the potato mixture into 4 equal parts.
10. In a greased nonstick frying pan, place 1 part of the potato, forming a round layer.
11. Cover with half of the filling and close with the other part of the potato.
12. Let it brown for 3 minutes, turn it over with the help of a plate and brown the other side.
13. Repeat the process for the second unit.

Chef's Tips:

🔸 For an even crispier rosti, use a well-heated iron or stainless steel frying pan.

🔸 If you prefer a more intense flavor, finish with a drizzle of truffle oil before serving.

🔸 The secret to perfect cooking is not overcooking the potato before grating. This ensures a crispy texture on the outside and soft on the inside.

Serving Suggestions:

❖ Fresh leaf salad seasoned with mustard and molasses vinaigrette.

❖ A ladle of cooked chickpeas, seasoned with paprika and lemon.

❖ Grilled asparagus with olive oil and sea salt.

❖ Loose quinoa with parsley and lemon zest.

Nutritional Information (approximate values ​​per serving - 1 unit):

Calories: 210 kcal | Carbohydrates: 22 g | Protein: 9 g | Total Fat: 10 g | Dietary Fiber: 4,5 g | Sodium: ~190 mg

This information is provided as a courtesy and is an estimate only. Several factors, such as product types or brands purchased, may alter the nutritional information in any recipe.