Rösti with camembert and cranberry cream

152 0

750 g waxy potatoes
2 Zucchini (approx. 200 g each)
3 eggs (size M)
1 EL Cornstarch
Salt
pepper
2 EL Olive oil
250 g Camembert
200 g Whipped cream
2-3 EL thickened cranberries
~~Thyme~~

35 minutes

light

1.

Peel, wash and roughly grate the potatoes. Wash the zucchini, clean, roughly grate and add to the potatoes. Add eggs and starch, season with salt and pepper and mix.

2.

Heat the oil in a coated pan. Drain the potato mixture and squeeze it out thoroughly. Shape the mixture into small hash browns (approx. 8 cm Ø) and fry for approx. 5 minutes on each side.

3.

In the meantime, cut Camembert into cubes. Drain the finished hash browns on kitchen paper, top with a few cubes of Camembert and bake under the grill of the oven for 3-4 minutes. Whip the cream.

4.

Fold in the cranberries in streaks. Serve the cream and hash browns, garnish with thyme.

1 person approx.:

600 kcal

2520 kJ

25 g protein

40 g fat

33 g carbohydrates