Vegan Kale Rösti with Lamb's Lettuce

Ingredients18

• starchy potatoes1,3kg
• fresh kale300g
• chickpea flour3 EL
• cornstarch3 EL
• ground flaxseed1 EL
• garlic cloves4 Zehen
• smoked paprika1 TL
• freshly grated nutmeg½ TL
• lamb's lettuce150g
• apple1 Stück
• red onion1 Stück
• lemon½ Stück
• maple syrup1 EL
• olive oil4 EL
• pumpkin seeds2 EL
• salt2 TL
• black pepper1 TL
• neutral vegetable oil8 TL

Instructions

1. 1

   Peel, wash, dry and grate the potatoes. Sprinkle the shreds with 1 tsp salt and set aside for 10 minutes.

2. 2

   Wash the kale, pull the leaves from the tough stems and blanch in boiling salted water for 2 minutes until bright green. Rinse in ice-cold water, drain, squeeze out well and chop medium-fine.

3. 3

   Stir 100 ml of the hot cooking water with the chickpea flour, cornstarch and ground flaxseed. Peel and finely dice the garlic. Add the garlic, kale, paprika, nutmeg, ½ tsp salt and ½ tsp pepper to the mixture and stir well.

4. 4

   Wash the lamb's lettuce and the apple, core the apple and dice finely. Peel and finely dice the onion and sweat it in a pan in 1 tsp vegetable oil until translucent. Sweat the apple cubes along with it for about 1 minute. Remove from the heat and mix in a bowl with the juice of half a lemon, maple syrup, olive oil, ½ tsp salt and ½ tsp pepper to make a vinaigrette.

5. 5

   Wrap the potato shreds in a kitchen towel, twist tightly at the top and squeeze out the liquid firmly. Add the dry shreds to the kale mixture and stir well.

6. 6

   Heat 2 tsp vegetable oil in each of two pans. Put ¼ of the mixture in each pan and spread into a round patty about 1 cm thick. Fry for about 4 minutes, flip using 2 plates and fry another 2-3 minutes until golden brown. Repeat with fresh oil to make 4 rosti in total.

7. 7

   Place the rosti on plates, pile the lamb's lettuce in the middle and garnish with the vinaigrette and pumpkin seeds.