Rösti With Papaya Salad
By: Veggi Fare
Published: Tuesday, September 21, 2010 - 4:50am

Ingredients




For the Rösti
4 medium size potatoes, peeled and grated
1 onion medium size, finely chopped
1/4 cup bread crumbs (more or less)
2 inches piece- ginger, grated
1/4 teaspoon pepper powder (more or less)
salt to taste
olive oil to pan fry
For the Papaya Salad
2 cups raw papaya,peeled and grated
2 green chilli, slit through the middle, seeds removed
1/2 of a medium size red chilli, cut into rounds
1 teaspoon sunflower oil
1/4 teaspoon mustard seeds
1/4 teaspoon turmeric powder (haldi)
salt to taste

Preparation

1 Heat oil in a pan, add the mustard seeds, when they begin to splutter, add the chillies and turmeric powder. Add the grated papaya and salt and cook for a couple of minutes and keep it aside. 2 Squeeze out the excess water from the grated potatoes. 3 Place the grated potatoes, onions, bread crumbs, ginger, pepper powder and salt in a bowl and mix well. 4 Take a little portion of the potato mixture, make a ball and gently flatten it. 5 Sprinkle a few drops of oil on a non stick pan and pan fry the rösti on a low flame till both the sides are evenly golden. 6 Place the rosti on a serving dish, top it with the papya salad, garnish it with the chillies and serve.

About


We just got back from a trip to Switzerland - spending a whole week in the Swiss alps. I feel totally rejuvenated and happy. The beautiful mountains, the lakes, the greenery... oh it was simply awesome!
We enjoyed the nature, took lots of long treks and of course, freaked out on the food - lots of fresh vegetables and fruits and cheese. And not to forget the amazing swiss chocolate, especially the delicious and heavenly chocolate truffle (well, just one day of indulgence in an otherwise very healthy trip!)... my mouth waters as I write this.
Well, today's recipe is not that chocolate pastry but another very typical swiss speciality, Rösti, a Swiss potato dish that can be combined with a number of toppings (or just eaten plain). Of course, this is my take on the Rösti, and a little different from the ones you would find in a typical Swiss restaurant...