Do you fancy some delicious and fast Röstis? These are quick to make and will be a firm picnic favourite for you and your family this summer. The humble Röstis from Switzerland are traditionally made with potato and are quite delicious, often containing very few ingredients. My spin on the Röstis contain no potato but the butternut squash give it a nice hearty edge whilst the dill complements and uplift the flavour, delicious and moreish. Also, the cooking oil used here is coconut oil as opposed to another so your Rösti is full of good fats along with packing a lot of energy, you can also use ghee as well if you prefer.
To make about 12 Röstis you will need:
A small/medium organic butternut squash, grated coarsely
1 small bunch of dill, finely chopped
1 teaspoon of red chilli flakes and Himalayan salt
½ teaspoon of ground turmeric
3 tablespoons of organic virgin coconut oil (Lucy bee or Pukka is a great one to go for)
2 medium organic eggs
From your kitchen:
A frying pan
A mixing bowl
A wooden spoon for mixing
A metal spoon for measuring
A couple of squares of kitchen paper
A sharp knife
In your mixing bowl use your wooden spoon to combine your grated squash, seasoning, and chopped dill and mix evenly so it’s all evenly distributed in your Rösti mixture. Crack in your eggs, one at a time and mix until well combined. Heat your frying pan over a medium high heat and use your tablespoon to measure out your Röstis. After a couple of minutes your Röstis will start to brown underneath, flip them over gently to avoid splattering yourself and cook for a further 2 minutes, at this point you would want to turn the heat down a bit so the centre cooks through as well. After they’re done place your kitchen towel on your plate pop your Röstis on top to absorb any excess oil. Serve warm or cold, I personally love to have my Röstis paired with my Italian dips! Mmmm.