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Carrot Sunflower Seed Rösti

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.
    Carrot Sunflower Seed Rösti
  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.
    Carrot Sunflower Seed Rösti
  9. Fry on each side for about 3-4 minutes.
    Carrot Sunflower Seed Rösti
  10. Transfer to the paper towels. Gently pat off any excess oil.
  11. Plate and serve with the dip on the side.