Ingredients
50g butter
1 onion
finely chopped
100g button mushrooms
thinly sliced
500g veal schnitzel
thinly sliced
0.5 lemon
juice of
4 tbsp cream
Salt and freshly ground black pepper
spring onions (shallots)
sliced, to garnish
3 large potatoes
about 700g
2 tbsp chives
chopped
60g butter
melted
¼ cup olive oil
(1/4 cup)
Equipment
- 1 Oven
- 1 Bowl
- 1 Large non-stick frying pan
- 1 Paper towels
- 1 Large frying pan
Instructions
- To prepare roesti, preheat oven to 150C.
- Peel potatoes, grate and squeeze out any excess liquid.
- Place grated potato in a bowl and mix in the chives, melted butter, salt and pepper.
- Heat the oil in a large non-stick frying pan over medium-high heat.
- Spoon 2 tablespoons of mixture into the pan for each cake and fry until golden on both sides.
- Drain on paper towels and place in oven to keep warm until all cakes are made.
- To prepare veal, melt butter in a large frying pan, sauté onion over low heat until soft and golden.
- Add mushrooms and cook until tender.
- Increase heat to high, push onion and mushrooms to side of pan, add veal and cook for 5 minutes until browned all over.
- Reduce heat to low, season with salt, pepper and lemon juice.
- Add cream just before serving.
- Place two roesti on a plate, pile on some veal and garnish with the spring onions. Enjoy.
Notes
Tip
Recipe created by Melissa Hughes for Kidspot.
Variation
Depending on your appetites, there will be roesti leftover, why not try them in salmon stacks.
