Roots n’ Gram Mini Röstis

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These delicious bites are inspired by Swiss Röstis, - traditional potato and egg pancakes. My mini röstis are just a little smaller, more like nuggets and they’re also vegan approved. These mini röstis are perfect on a sharing plate or to use like a stand-in for veggie balls and falafels in nourishing bowls. I served them with a garlic and green onion cashew dip and a refreshing raw apple and beet salad. This meal is very quick and easy to prepare. I used celeriaci but you can use other roots too, try beets, carrots or potato for variation or why not mix them all? Celeriac has a cheeky flavour that I fancy, it’s got a stronger character than spuds and goes slightly sweet when heated. Without further ado, here’s how to:

Roots n’ Gram Mini Röstis
with Green Onion Cashew Dip

Serves 4
Mini celeriac röstis:
3 tablespoons chickpea flour
3 tablespoons water
1-2 tsp salt and more to taste
a pinch of black pepper
1 tsp oliv oil
300g celeriac (ca 1-2 medium sized Celeriac), peeled and roughly grated
1 shallot, sliced and roughly cut
3-4 cavolo nero leaves (optional), chopped, and stem removed
vegetable oil for frying

Raw beet and apple salad
1 green apple, julienned
1 red beetroot, peeled and trimmed, julienned
1 tablespoon white vinegar

Green onion cashew dip
75 g cashew nuts, pre-soaked and drained
75 ml water and more as needed
50 ml extra virgin olive oil
2 tablespoons lemon juice
1/2 teaspoon agave syrup
1 spring onion (the white and the green part, trimmed
1 garlic clove

Mix the ingredients for the Raw beet and apple salad in bowl and set aside.

Place the ingredients for the Green onion cashew dip in a food processor or blender and mix until smooth. Add small amounts of water until desired consistency. taste and adjust with salt and lemon juice.

Prepare the mini röstis. Mix the first five ingredients together in a small bowl until smooth. Mix the celeriac, shallot and cavolo nero in a bigger bowl. Add the chickpea flour mixture and mix well. Heat up a pan to medium high heat, add a drizzle of oil. Spoon up a dollop of the mixture and fry for a minute before turning. Lower the heat if it’s baking to fast (burning). When the rest is nicely golden its done. Fry a few röstis several at a time.

Serve the röstis with the salad and green onion cashew dip.

This recipe is suitable for vegans.
Make it gluten free: This recipe is gluten free.

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