Mix together the carrots, leeks and white cabbage. Mix half of the vegetable mixture with the grated potatoes. Add low-fat curd cheese, eggs, Emmental cheese, spices and chives, mix together and season. Heat some rapeseed frying oil in a frying pan. Then place a ladleful of the potato mixture in the frying pan, shape into a rösti and fry until golden brown. Then turn to the other side and fry in the same way on the second side until golden brown. Eggs Remove the egg yolks from the boiled eggs and mash them with a fork. Arrange the egg white slices on the roasted eggs and keep warm. Dip Mix the egg yolks with the other ingredients and season the dip. Put the dip in the middle of the egg roasties and garnish with the parsley. Sprinkle the remaining vegetable strips on the plates and arrange the Röstis on these “vegetable meadows” and bring to the table.
Tip: Cook only with high-quality spices – they are the be-all and end-all in a good dish!
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