Carrot Sunflower Seed Rösti

All potato pancake-like recipes are ripe for additions and tweaks. Whether making latkas, kartoffelpuffer, reibekuchen, or rösti, the only limit is your imagination. Herbs, nuts, other vegetables are all ripe for additions. This Carrot Sunflower Seed Rösti is inspired by a recipe I spotted in a German vegetarian cooking magazine. However, I made a few tweaks. Additionally, I changed the flavors of the accompanying yogurt dip.

Whatever you call them, potato pancakes continue to be the ultimate comfort food. I find them to be the perfect pandemic food. Crunchy and flavorful. However, with the right tweaks, they also are perfect for a summer meal. Add seasonal inspiration like fresh basil and summer squash. Throwing a mixture of fresh herbs and locally grown spinach into the mix would be divine. Regardless, this recipe is season proof. Carrots and sunflower seeds are available year-round.

This Carrot Sunflower Seed Rösti recipe takes just over a half hour to prepare. Another bonus of limiting kitchen time in sweltering summer temperatures.

Quick & Easy to Make:

To make this dish, firstly, grate the potatoes. Make sure you squeeze out the excess liquid. Secondly, grate the carrots and mince the onions and add to the potatoes. Thirdly, mix in eggs, flour, salt, and pepper. Fourthly, toast the sunflower seeds in the skillet before you add the oil, Add the toasted seeds to the mixture. Fourthly, heat the oil in the pan. Then form balls out of the mixture, place in the pan. Use a spatula to gently flatten them out. Cook on both sides and done.

For the yogurt dip, whisk garlic powder, salt, and freshly ground pepper into a cup of greek yogurt. Add chopped fresh parsley and mix to combine. Alternately, substitute or add to the garlic powder any spices you like. Sumac, paprika, chili powder are all good ideas. Fresh basil or oregano are also good swaps for the parsley.

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Carrot Sunflower Seed Rösti

Course Brunch, Dinner, Lunch

Cuisine German

Keyword carrot potato pancakes, comfort food, Potato Pancakes, Rösti, sunflower seeds

Prep Time 25 minutes

Cook Time 15 minutes

Total Time 40 minutes

Servings 10 Rösti

Author Lora Wiley-Lennartz

Ingredients

For the Dip:

• 1 cup sour cream
• 1/4 cup chopped flat parsley
• 1 teaspoon garlic powder
• Salt and pepper to taste

For the Rösti:

• 1.5 lbs potatoes
• 3 carrots carrots
• 1 red onion
• 2 eggs
• 2 tablespoons all-purpose flour
• 1.5 teaspoons kosher salt.
• Freshly ground pepper to taste
• 1/3 cup sunflower seeds
• 6 tablespoons vegetable oil

Instructions

Make the dip:

1. Mix the sour cream and parsley together in a small bowl.
2. Add the garlic powder and season with salt and pepper to taste.
3. Set aside.

Make the Rösti:

1. Peel and grate the potatoes. Squeeze out excess liquid. Place in a large bowl.
2. Peel and grate the carrots. Transfer them to the bowl.
3. Peel and mince the onions and add to the bowl. Mixing everything together.
4. Add the eggs, flour, salt, and pepper. Mix until thoroughly combined.
5. Heat a large skillet. Add the sunflower seeds and toast them briefly until they turn slightly brown.
6. Add the sunflower seeds to the potato mixture and stir to combine.
   
7. Add the vegetable oil to the pan. Place a layer of paper towels next to the stove.
8. Form balls out of the potato mixture, add to the pan and gently flatten with a spatula.
   
9. Fry on each side for about 3-4 minutes.
   
10. Transfer to the paper towels. Gently pat off any excess oil.
11. Plate and serve with the dip on the side.

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