Süßkartoffel-Zucchini-Rösti mit Cashewdip (sweet potato and zucchini rösti with cashew dip)
Units
Temperature
Servings
Ingredients
Cashew dip
- 150 g raw cashews, soaked in hot water for 2 hours rounded
- 100 ml water rounded
- 15 ml lemon juice rounded
- 1 garlic clove rounded
- to taste fine salt rounded
Rösti
- 300 g sweet potato, peeled, coarsely grated rounded
- 250 g zucchini, coarsely grated rounded
- 60 g flour rounded
- 60 ml neutral oil, for frying rounded
- to taste fine salt rounded
Method
Method
- Drain the soaked cashews. Blend with the fresh water, lemon juice, garlic and salt until completely smooth, scraping down as needed, about 1 to 2 minutes.
- Salt the grated sweet potato and zucchini and let sit for 10 minutes, then squeeze firmly in a clean kitchen towel to remove as much liquid as possible.
- Mix the squeezed vegetables with the flour and a little more salt.
- Heat the oil in a wide pan over medium heat. Shape the mixture into 8 flat patties and fry for about 4 minutes per side, until deeply golden brown and crisp.
- Drain briefly on paper towel and serve warm with the cashew dip.
Notes
- Squeeze the grated vegetables in a towel, not just a sieve. A sieve alone leaves far too much water behind; wringing them in a towel removes the moisture that would otherwise steam the rösti soft instead of letting them crisp.
- Soak the cashews properly before blending. Unsoaked cashews stay gritty no matter how long you blend; a full 2 hours in hot water (or overnight in cold water) is what gets the dip fully smooth.
- Don’t crowd the pan. Rösti packed too close steam each other instead of developing a crisp crust; fry in batches if needed.
- Rösti reheat well in a hot, dry pan to re-crisp; the dip keeps for 4 days in the fridge.
Ingredient substitutions
- Sweet potato can be swapped for regular potato, though it will need slightly longer frying.
- Cashews can be sunflower seeds, soaked the same way, for a nut-free version.
- A pinch of smoked paprika in the rösti mixture adds depth.