Rösti with Salmon & Vegetable, some may call these fritters. Either way this is a really delicious meal!
Suitable for BLW from 7-8 months up (if no egg allergy).
This dish, with or without salmon is now Lilbro’s favourite. Every time I served this to him, he would wolf it down within 5 minutes and licks his plate clean!
Rösti is typical Swiss dish consisting mainly of potatoes in the style of a fritter. It was originally a breakfast dish, commonly eaten by farmers.
Having lived in Zürich for 3.5 years this was one of my favourite Swiss food. The traditional Rösti is just grated potatoes but I have tweaked it to add salmon, carrots and zucchini. My boys don’t eat these vegetables if I serve them separately, hence, I must always hide them somehow.
I hope you get to try these as they have become a favourite at home!
TIP! – I have use parboiled potatoes as it’s quicker to cook through, but feel free to use raw potatoes.It just takes a bit longer to fry.
Served 2 adults and 2 toddlers.
Ingredients
- 4-5 large potatoes approximately 500-600gr (you can use parboiled* or raw potatoes (peeled & grated)
- 2 medium carrots (peeled & grated)
- 1 small zucchini (grated)
- 300 gr salmon filet
- 1 small onion (finely diced)
- 1 tsp pink / sea salt
- 1 tsp garlic powder
- 1 tsp cumin powder
- 2 eggs
- 2 tbsp corn / potato starch
- coconut oil or olive oil for frying
*Parboild potatoes – Cook the potatoes half the time you would normally cook and keep the skin on.
Method
- Peel the potatoes and carrots first, then grate them and put in separate bowl, grate the zucchini and move over to the carrot bowl.
- Place the grated parboiled or raw potatoes in a large and deep bowl.
- Heat up a large non-stick frying at medium heat with some oil. Add grated carrots and zucchini, saute until they are almost soft.
- Add salmon, salt, pepper and lemon juice to the pan, keep stiring and break the salmon pieces up until everything is well combined. This shouldn’t take longer than a few minutes. Don’t overcook the salmon.
- Transfer the salmon mixture over to the potatoes, add the beaten eggs and cornstarch and give it a good mix.
- Back to the frying pan – scoop the batter with a tablespoon and gently place it in the pan, then flatten it with the spoon and mould it to a round shape. Repeat this process until the pan is filled.
- Fry for approximately 2-3 minutes or until golden brown then flip over.
Enjoy!
Kat xx
