Recipe:potato rösti with Greek yogurt herb dip

The rösti with the Greek yogurt herb dip makes a delicious combination. The dish is very nice and easy to make together. So hop into the kitchen!

for 12 pieces, 20-25 minutes preparation time

Ingredients

• 400 g waxy potatoes
• 4 tbsp flour
• 2 eggs
• 2 spring onions, sliced
• 50 g peas
• Blue Band wrap
• 125 g Greek yogurt
• 5 g chives, finely chopped
• 5 g parsley, finely chopped
• Salt and pepper

Preparation method

1. Remove the skin and grate the potatoes. Mix the potato grater and flour in a bowl.
2. In a bowl, beat the egg together with the spring onions and peas. Then add the potato grater, season with salt and pepper and toss well.
3. Heat a cube of Blue Band wrap in a frying pan over medium heat. Using two tablespoons, place four heaps of the potato mixture in the pan and flatten the heaps slightly into slices.
4. Fry the slices in the pan for 2 minutes, turn and fry for a further 2 minutes until the slices are golden brown on both sides. Leave to cool on a paper towel while you bake the last rösti cookies. Repeat steps 3 and 4 until the potato mixture is used up.
5. Put the Greek yogurt together with the chopped chives and parsley in a bowl, stir and season with salt and pepper.
6. Distribute the potato rösti on a plate and serve with the yoghurt herb dip.

Recipe and image:Blue Band