Flakes are a commonly used fresh cheese (made from rennet and whey) and are a good source of protein. They are often eaten alone or used in baked preparations. Creamy cottage cheese is the perfect complement to these delicious vegetable rosti. The cucumber salad adds a touch of freshness and crunch, and the smoked salmon complements and blends the whole dish.
Ingredients for 4 portions
- Carrots, grated 200 g
- Parsnips, grated 60 g
- Yukon Gold potatoes, grated 200 g
- Yeast powder 5 g
- Large eggs 3
- Chives, finely chopped 10 g
- Cup of milk flakes 1
- Smoked salmon 200 g
- Flour 30 g
- Halls q.b.
- Pepper q.b.
- Vegetable oil, divided 40 ml
- Cucumber, diced 1/2
- Red onion, diced 40 g
- Rice vinegar 15 ml
- Dill, chopped 3 g
Preparation
To prepare the rosti, put the vegetables, baking powder, eggs, chives, flour, salt and pepper in a large bowl and mix thoroughly.
Heat 15 ml oil over medium heat in a nonstick skillet. Helping yourself with a spoon, pour in an appropriate amount of batter and fry for 2-3 minutes on each side or until golden brown.
Remove the rosti from the pan and transfer it to the hot oven, then repeat the process, adding more oil to the pan if necessary.
Meanwhile, process the flakes with an electric beater or planetary mixer until creamy in consistency. Alternatively, you can use a food processor to puree them. Store the cream of cottage cheese in the refrigerator until it is time to use it.
Mix all the salad ingredients, seasoning them with salt and pepper to your taste, then set aside.
To serve, lay a spoonful of cream of cottage cheese on each rosti and garnish with the cucumber salad. If you like, sprinkle with more chopped herbs.
To limit our impact on the environment, we advise you to remain within 1 kg CO2-equivalent per meal, including all the courses you eat. Bear in mind that plant-based dishes are more likely to have a low environmental impact.
Even though some of our suggestions exceed the recommended 1 kg CO2-equivalent per meal, that doesn't mean you should never make them; it's the overall balance that counts. Regularly eating a healthy and eco-friendly diet in the long term offsets even the dishes with the most impact, as long as you don't make them too often.