Sweet potato and sauerkraut rösti

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A few months ago there were some recipes for dishes made of sauerkraut on Helsingin Sanomat  food pages. They all seemed tasty, but I decided to try this sweet potato and sauerkraut “rösti” (potatoes fried in a special way) first. I like both sweet potatoes and sauerkraut and so it was pretty safe to assume that the final result would be tasty, but even so I was surprised.

I have made this dish three times already, served with pork meat or sausages. It goes particularly well with strongly spiced sausages, as sauerkraut usually does.

The recipe recommend using strongly tasting cheeses in the mixture. Nonetheless I made the last one with grated mozzarella and I have to say that to me it was by far the best choice.

I made half of the portion of the recipe below and it was just enough for two diners. Unlike mentioned in the recipe I used one egg – so two eggs would be the amount to use in a bigger portion. In my recipe there are now two eggs.

Use plenty of butter while baking. The cakes stick to the pan and break  easily if there is not enough fat in the frying pan. And never ever heat the pan too hot, because in that case you will have burned sweet potato cakes still raw inside.

PORTION: 4 persons
TIME TO MAKE: 20-30 minutes

INGREDIENTS:

  • 400 g sauerkraut
  • 300 g sweet potatoes
  • ½ teaspoon of salt
  • 2 eggs
  • 100 g grated cheese (strong or not, to your taste)
  • butter for baking

Topping:

  • 250 g smetana
  • finely chopped dill
  • capers
  • (sun dried tomatoes)

Dry the sauerkraut really well in a sieve before using it. Press it with a spoon to get it dry enough, because if it is still too wet the “cakes” won’t stick.

Peel and grate the sweet potato with the rough side of your grater.

Whip the eggs just slightly in a bowl before adding the other ingredients.

Add sauerkraut, grated sweet potato, salt and grated cheese and mix well.

Preheat the frying pan to medium heat. Add a good amount of butter.

Take three tablespoonfuls of the mixture and press it in the form of cake. Bake for about three minutes on either side – or until the cakes are nicely brown in color and keep their form.

Serve with smetana, capers, dill and sun dried tomatoes – and, of course, with beef or sausages.

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