The easiest and healthiest recipe of the famous Swiss Rösti (also known as Rööschti). With the single traditional option (oil-free here) and a comforting-food upgrade filled with vegan healthy deliciousness. This Vegan Swiss Potato Fritter requires only simple and so few ingredients, all budget-friendly.
Ingredients for Vegan Rösti (Swiss Potato Fritter)
For the Rösti
🌶 Potatoes: I am still to try this recipe with sweet potato. I am making with the ones I have, how I usually do.
🌶 Leeks: in the original recipe white onions are used. I just like so much the combination of potatoes and leeks that I started doing like this. However, when making the recipe a bit bigger/thicker, I use half onion and half leeks. As the onions works as a bit of a binding agent. Red onions work even better.
🌶Oregano: I have started using oregano when making the recipe in winter, previously I used fresh parsley. Also, I tend to use the chives when making the recipe with onions instead of leeks. Just prefer the combination.
🌶 Salt: to taste.
🌶 Turmeric: it gives color, makes the yellow more golden. But that is optional.
For the filling
🌶 Eggplant: yes, you can use some other veggie. However I find that the creamy texture of the cooked eggplant makes it perfect for filling.
🌶 Red Onions: here I usually go for the red ones for the higher thickening power.
🌶Garlic: I have used it fresh here. Garlic paste and powder work too.
🌶Salt: to taste.
How to make Vegan Rösti (Swiss Potato Fritter)
Single Fritter
🌶 In a pan add enough water to cover all the potatoes and bring it to boil. Peel all the whole potatoes. Only when it is boiling add the potatoes for 4 minutes.
🌶 Drain the hot water and rinse the potatoes with cold water, until they are cool enough for you to hold it.
🌶 Grate the potatoes with the large wholes of a box grater. You can put it in the food processor, but the texture will differ quite a bit.
🌶Slice the leeks thinly.
🌶 Take the grated potatoes to a non-stick pan fryer. Add the sliced leeks, oregano and salt. Mix it all together and cook it in medium heat for 6 minutes, stirring continuously.
🌶With a fork shape the potatoes into disks, pressing the sides and top to unite it all well. Let it cook for 8 minutes.
🌶By now it should be loose from the pan. Sliding the fritter into a flat plate, place it back on the pan on the other side. Leave it for another 8 minutes.
Fritter with Filling
🌶Slice the eggplant and the onion and chop the garlic. Add the 3 ingredients to a pan, mix well and cook in low heat until a bit of water shows. Add the salt and paprika, close the pan, and let it further cook until soft. Mixing occasionally. Reserve.
🌶Boil and grate the potatoes as described above. Transfer the grated potatoes to a large bowl and add the oregano and salt. Mix lightly not to make it too sticky.
🌶 Place a non-stick pan on medium to high heat, add half of the seasoned potatoes and make the disk shape. Immediately add the eggplant stuffing all over the fritter and close with the other half of the potatoes.
🌶Leave it cooking for 8 minutes on each side.
How to Serve your Fritter
Think of any and all your favorite pastes and sauces, they will go nicely here. Alongside tofu or tempeh or a nice leafy salad.
The stuffed ones you can go ahead and pour even some gravy recipe on it, to make it extra comforting. A nice hearty vegan tomato sauce will do the trick too.
If looking for a recommend recipe, I like the gravy from Earthofmaria.com, rich and healthy.
If I may suggest, our very own and super easy Caramelized Onions recipe pairs perfectly with or without the stuffing. And, a very fortunate! mix of mine, our Vegan Mushroom Stroganoff replacing the filling. Match!
Vegan Rösti (Swiss Potato Fritter) 🌶Single+Stuffed🌶few ingredients+GF+oil-free
Course: Side, Snack, MainDifficulty: Easy4
servings10
minutes30
minutesThe easiest and healthiest recipe of the famous Swiss Rösti (also known as Rööschti). With the single traditional option (oil-free here) and a comforting-food upgrade filled version, with extra vegan healthy deliciousness. All of it with simple and so few ingredients, all budget-friendly.
Ingredients
9 oz (280g, 5 medium) Potatoes boiled and grated
2 cups sliced Leeks
1/4 cup Oregano
1/2 teaspoon powder Turmeric
Salt to taste
- Stuffing
8 oz (1 small) Eggplant, thinly sliced
5 oz (2 small) Red Onions
2 Garlic cloves, chopped
Salt to taste
Directions
- In a pan add enough water to cover all the potatoes and bring it to boil. Peel all of the potatoes. Only when it is boiling add the potatoes for 4 minutes. Drain the hot water and rinse the potatoes with cold water.
- Take the grated potatoes to a non-stick pan fryer. Add the sliced leeks, oregano and salt. Mix it all and cook it in medium heat for 6 minutes, stirring continuously. With a fork shape the potatoes into disks, pressing the sides and top to unite it all well. Let it cook for 8 minutes.
- Sliding the fritter into a flat plate, place it back on the pan on the other side. Leave it for another 8 minutes.
- Stuffing
- Slice the eggplant and the onion and chop the garlic. Add the 3 ingredients to a pan, mix well and cook in low heat until a bit of water shows. Add the salt and paprika, close the pan, and let it further cook until soft. Mixing occasionally. Reserve.
- Boil and grate the potatoes as described above. Transfer the grated potatoes to a large bowl and add the oregano and salt. Mix lightly not to make it too sticky.
- Place a non-stick pan on medium to high heat, add half of the seasoned potatoes and make the disk shape. Immediately add the eggplant stuffing all over the fritter and close with the other half of the potatoes.
- Leave it cooking for 8 minutes on each side.
Notes
With gratitude,
Carol🌶
%20🌶Single+Stuffed🌶few%20ingredients+GF+oil-free){kind=link}