October 14, 2022
LCHF rösti
Do you know about röstis? They’re basically potato patties baked in a frying pan. Sour cream with herbs goes great with them. Potatoes and the LCHF/KETO diet do not go together, of course. Instead of potatoes in this recipe, various substitutes can be used, such as kohlrabi and chayote. In the case of spaghetti squash, chopped cooked spaghetti can be used.
INGREDIENTS
For about 10 röstis:
- 350 g spaghetti from spaghetti squash (cooked or baked)
- 100 g grated cheese
- 1 large egg (or 2 smaller ones)
- 2-3 tbsp Live & love Organic Potato Fibre to thicken
- Salt, pepper, garlic powder, other spices as desired…
- Pork lard or Organic ghee butter for baking
METHOD
If you have a spaghetti squash, prepare it as follows: halve the squash (with skin), remove the seeds, salt and pepper. Put 2 fingers of water in a roasting tin and place the pumpkin, cut side down, in the water. Cook or bake the pumpkin at 180-200 degrees for about 30-40 minutes (depending on how big the pumpkin is – the smaller the pumpkin, the less time it takes to cook). Let the pumpkin cool down a little and then use a fork to peel out the flesh, which will form long spaghetti shapes.
The spaghetti can be stored in the fridge and will easily keep for up to a week in a covered container.
For the röstis, cut the spaghetti into small pieces, add the egg, cheese, salt, a little parsley and a couple of tablespoons of organic potato fibre to thicken. The mixture comes out quite soft and it is easiest to put the röstis directly on the hot lard. Bake over a medium heat, slowly, until nicely browned. Turn carefully once in between.
MY TIPS
- Instead of spaghetti squash, you can use grated and cooked above-ground kohlrabi or chayote (also a type of courgette).
- Diced bacon can be added to the mixture.
- They can also be baked in the oven on baking paper, but then they will not be as crispy.
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