for 4 people

Potatoes

800 g	waxy potatoes, cooked in their skins day-old
1 sachet	saffron
¾ tsp	salt
a little	pepper

Roesti patties

clarified butter for frying

Tomato salad

2 tbsp	red wine vinegar
2 tbsp	rapeseed oil
1	shallot, finely chopped
1 tbsp	rape seeds
¾ tsp	salt
a little	pepper
600 g	beefsteak tomatoes, in slices
100 g	mountain cheese, cut into cubes
½ bunch	dill, torn into pieces

How it's done

Potatoes

Grate the potatoes into a bowl using a roesti grater. Add the saffron, salt and pepper, mix. Shape the potatoes into patties by hand using approx. 3 tbsp of potato mixture per patty, flatten.

Roesti patties

Preheat the oven to 60° C, warm a plate. Heat the clarified butter in a non-stick frying pan, then reduce the heat. Place in the pan in batches, fry over a medium heat for approx. 4 mins. on each side. Remove, keep warm.

Tomato salad

In a small bowl, combine the vinegar with all the other ingredients up to and including the pepper. Serve the tomatoes on a platter. Top with the cheese and dill, drizzle with the dressing, serve the tomato salad with the roesti patties.

Show complete recipe