Pumpkin & Potato Rösti

• Vegan
• Gluten free

• Produce

  • 1 tsp Chives, Fresh
  • 1/2 Hokkaido pumpkin (about 300g
  • 4 Middle-sized potatoes (about 300g
  • 1 tbsp Parsley

• Refrigerated

  • 1/2 cup Soy yoghurt, unsweetened

• Baking & Spices

  • 2 tbsp Besan/chickpea flour
  • 1/4 tsp Cinnamon, powder
  • 1/2 tsp Curry powder
  • 1 pinch Curry powder
  • 1 pinch Paprika, Powder
  • 2 Pepper, ground
  • 1/2 tsp Salt
  • 1 Salt

• Oils & Vinegars

  • 1 Plant-based oil

Found on elephantasticvegan.com

Description

Ingredients

• ½ hokkaido pumpkin (about 300g)
• 4 middle-sized potatoes (about 300g)
• ½ teaspoon salt
• ground pepper
• ¼ teaspoon cinnamon powder
• ½ teaspoon curry powder
• 1 tablespoon chopped parsley
• 2 tablespoons besan/chickpea flour
• plant-based oil for the pan
• ½ cup unsweetened soy yoghurt
• salt to taste
• ground pepper
• a pinch of paprika powder
• a pinch of curry powder
• 1 teaspoon finely chopped fresh chives

Directions

• Mix all ingredients given for the yoghurt dip. Add the salt to taste.
• Remove the seeds from the pumpkin and peel it. Peel the potatoes as well. Grate the pumpkin and potatoes finely and put the shreds in a large enough mixing bowl.
• Add salt, pepper, cinnamon powder, curry powder and chopped parsley and mix. Let it sit for about 15 minutes.
• Once the potatoes are softer, add the chickpea flour and mix again. Add more chickpea flour if the shreds dont stick together.
• In a large pan add enough oil to cover the bottom and turn it to medium to high heat. When its hot, form little balls with the pumpkin-potato-mixture and put it in the pan. Then flatten it with a spatula or your hand, depending on how adventurous you are.
• Fry the rösti for about 5 minutes on each side - until golden-brown. Remove excess oil by putting them on a kitchen paper before placing them on the plate. Enjoy!