These delicious rostis will take about 40 minutes to prepare. They are a real treat with their sweet nutty flavour, working beautifully with Emmental cheese, sauted Kale and a piquant fruit dressing.
Serves 4-6
Equipment needed: a food processor
Ingredients
50gm pumpkin seeds
- 100gm pistachios
- 125gm silken tofu
- 125gm cooked butter beans (tinned are fine)
- 1 medium onion approx. 140gm, finely diced
- 2 cloves garlic, finely chopped
- 150gm emmental cheese, grated
- 400gm parsnip
- Sea salt and ground pepper
- 3-4 tablespoon rapeseed /olive oil for cooking
- 150gm cavalo nero
- 150gm sour cherry dressing (see recipe attached)
Method
Pre-heat oven to 160ºC.
Separately roast the pumpkin seeds and pistachios for five minutes, then allow them to cool for five minutes.
Transfer the pumpkin seeds and half the pistachios to a food processor and blitz until a rough breadcrumb consistency. Add the tofu and butterbeans and blitz with the nuts and seeds until a rough paste, then transfer to a mixing bowl.
Place a small saucepan on a medium heat, add a tablespoon of oil and the diced onion. Saute for three minutes, add the garlic and sauté for two minutes more. Then add to the tofu mix.
Peel the parsnip, then course grate it. Add to the tofu mix together with 100gm of grated emmental season well with sea salt and ground pepper. Mix with hands until all the parsnip and cheese is thoroughly combined with the other ingredients.
Place in fridge for thirty minutes
To make the rosti take large squashball amounts of the mix and firmly make into round patties approximately 5cm in diameter and 1cm thick.
To serve the rosti's sauté in a non- stick frying pan with a little oil for two minutes on each side on a gentle to medium heat. The rosti's should be golden and crispy but still a little al dente in the centre.
Sprinkle the rosti's with the remaining grated emmental, so the cheese melts a little. Quick fry the cavalo nero so it wilts but still retains it's shape and texture. Serve all together with the remaining roast pistachios and a drizzle of sour cherry dressing.
Sour Cherry dressing
This delicious tangy dressing works well with nutty cheeses, such as emmental and gruyere. It is also a lovely addition to winter salads such as red cabbage or marinated carrot.
Serves: 6 – 8 as a dressing
- 80g dried cherries
- 2 lemons, juiced
- 2 tablespoons raspberry vinegar
- 50ml water
- 1 tablespoon caster sugar
Simply bring all the ingredients to the boil (except the sour cherries) and simmer for 2 minutes. Pour the liquid over the cherries and let them marinate for at least 30 minutes.
