Rösti with OCEANFRUIT Graved-Style seaweed salad
- 500 g potatoes
Peel and grate the potatoes. Mix in a bowl with the salt and pepper and squeeze out any water,
- 2 tbsp vegetable oil (for frying)
- 2 tsp vegan butter
Heat half the butter and oil in a 18-cm frying pan on medium heat. Add half the potato mixture and press flat.
Fry for 3 minutes with the lid on, then flip the rösti and cook the other side for 3 minutes with the lid on. Then, remove the lid and cook for a further 4 minutes on each side to get the top and bottom golden brown.
Keep the rösti somewhere warm (in a low-temperature oven or wrapped in a tea towel) and repeat for the second rösti.
- 120 g vegan salmon-style slices
- 3 sprigs fresh dill
- 100 g Graved-Style seaweed salad from OCEANFRUIT
Serve with the Graved-Style seaweed salad, fresh dill and vegan salmon-style slices!