This vegan rösti by Max La Manna is delicious served hot or cold and is perfect for packed lunches or to enjoy on a picnic.
- Prepare10 mins
- Cook15 mins
- Total time25 mins
Coarsely grate the potatoes onto a clean tea towel, then squeeze well to remove excess liquid. Place in a large mixing bowl. Add the cheese alternative, 2 tbsp olive oil, ½ tsp salt and a generous amount of freshly ground black pepper. Mix well with your hands.
Heat 2 tbsp olive oil in a medium nonstick frying pan over a medium heat. Add the potato mixture, spread it out in an even layer and press down well. Cook, occasionally pressing down and running a rubber spatula around the edges and bottom to prevent the rösti from sticking, until the underside is golden brown and crisp. It should take about 7 minutes. Keep an eye on the temperature and reduce the heat if needed. Remove from the heat.
Place a large plate or cutting board over the pan. In one swift and confident motion, flip the pan and plate to invert the rösti. Set the pan back over the heat, add the remaining 1 tbsp oil and carefully slide the rösti back into the pan, crispy-side up. Cook for about 5 minutes, or until golden brown beneath. Slide the cooked rösti onto a platter, then let it settle for a few moments before serving topped with more cheese alternative, black pepper and lemon zest. Serve in wedges, with a green salad dressed with the lemon juice and a little more oil.
Wedges of leftover cooked rösti can be frozen for up to 1 month or covered in the fridge for up to 5 days. Either way, reheat in the oven or frying pan until piping hot throughout and crisp. If you have less potato to use up, or fewer people to cook for, make the mix as above, reducing the ingredients accordingly. Cook the mix in smaller individual röstis and if you like, freeze leftovers and reheat as above. This recipe is also a great way to use up other root vegetables like celeriac, parsnips or carrots – just substitute for some of the potato.