RECIPE : mini rosti (potato cakes) with sweet & zesty tofraiche salad

you know i love to eat with my hands. so how perfect aren’t these mini rosti (potato cakes) – served on parchment paper ready to be grabbed and devoured. at the picnic, cocktail party, or as a starter or even a light lunch.

this is one of the recipes in my cookbook new vegan, that’s available in swedish for all you scandi readers !
i love this recipe – it’s easy to make, yet looks really impressive don’t you think ?

serve with tomato salad as in the video – or with my tofraiche salad as in the photos (see recipe below).

mini rosti
makes about 6 cakes
2 large or 4 small potatoes
50 ml / 0.2 cups parsley, chopped
salt & pepper
oil for frying

sweet & zesty tofraiche (tofu sour cream) salad
100 ml of my tofraiche (recipe in my cookbook, let me know if you want me to share it)
or instead use plain, unsweetened store-bought or homemade soy yogurt
0.5 pear, diced
1 tbsp capers
1 tbsp basil, chopped
4 tbsp walnuts, roughly chopped
100 ml / 0.6 cup red currant (or whatever berries you prefer, not too sweet preferably)
salt & pepper
50 ml / 0.2 cup sliced leek

– peel and grate the potatoes with a spiralizer, food processor, or potato grater. mix with parsley, salt and pepper in a bowl.
– form about 6 or so thin, round cakes and fry on medium high in a little bit of oil, about 5 mins on each side.
– mix tofraiche / soy yogurt with pear, capers, and basil, as well as half of the walnuts and red currant (or whichever berries you’re using). season with salt and a healthy dash of black pepper.
– serve rosti with tofraiche salad, and garnish with leek slices, and the remaining walnuts and berries.