I have always enjoyed eating potato pancakes. My grandma used to make them very often and they always remind me of home. Now I wanted to give the whole thing a little more pep and added carrots and soy granules for protein. I then had the idea to fill the rösti with vegan cream cheese, similar to the quinoa balls. The combination turned out great and is perfect for a snack, dinner or as a birthday present. You absolutely have to try it!
Squeeze the grated potatoes in a clean tea towel to remove any excess liquid.
Soak the soy granules in hot water and then drain.
Making the dough
In a large bowl, mix the grated potatoes, carrots and onions with the squeezed soy granules, rolled oats, flour, salt, herbes de Provence and chopped chives.
Mix the mixture well and squeeze until a malleable mass is formed.
Leave the dough to rest for about 10 minutes.
Preparing the filling and filling
In a separate bowl, mix the vegan cream cheese with the finely chopped chives to prepare the filling.
Divide the dough into portions the size of a golf ball (approx. 50 g) and shape into balls. An ice cream scoop can be very helpful here.
Using the back of a wooden spoon or your finger, make a well in each ball and fill each with a teaspoon of vegan cream cheese filling.
Carefully close the balls again and make sure that the filling is completely surrounded by dough.
Roast
Heat a frying pan with a little oil over a medium heat.
Carefully place the stuffed potato balls in the pan and fry on both sides until golden brown.
Drain the stuffed potato rösties on kitchen paper to remove any excess oil.
Serve warm and enjoy!
Nutrition
Nutrition Facts
Stuffed potato rösti
Amount per Serving
Calories
118
% Daily Value*
Fat
6
g
9
%
Saturated Fat
2
g
13
%
Cholesterol
0.2
mg
0
%
Sodium
74
mg
3
%
Potassium
307
mg
9
%
Carbohydrates
21
g
7
%
Fiber
4
g
17
%
Sugar
3
g
3
%
Protein
3
g
6
%
Vitamin A
1023
IU
20
%
Vitamin C
14
mg
17
%
Calcium
30
mg
3
%
Iron
1
mg
6
%
* Percent Daily Values are based on a 2000 calorie diet.
