Korean-Style Salad with Mini Rosti
Simple Recipes Potatoes Fasting Recipes Vegetables Oven Recipes Salads
The idea for this recipe was "served" to me by a friend, Ede, who is also passionate about cooking and good wines. The only change I made was to prepare the rosti in the oven instead of the traditional method.
I want to tell you that yesterday marked my 10-year anniversary with cooking. Exactly 10 years ago I prepared my first rotisserie chicken. It was my first serious experience in the kitchen (besides my famous fried potatoes, fried eggs, and mashed potatoes 😉). I spent an hour just figuring out how to start the oven's rotisserie (so today I'm also celebrating my first encounter with a rotisserie)!!! Then it took over an hour for the chicken to be ready. From which I deduce that things done with patience and passion bear fruit. Because I remember being very proud of myself and the good dinner I prepared, and today, here I am, with a culinary website and 956 recipes under my belt 😊
Last night I celebrated this event properly, with the dinner in the photo and a rosé cava.
Ingredients
1/2 head lettuce
2 green onions
assorted sprouts (I used a mix of radish, alfalfa, and wheat)
Oven-Baked Mini Rosti
2 large potatoes
1 small onion
1 level tablespoon starch
3 tablespoons oil (or melted butter)
salt, black pepper
Dressing
5 tablespoons soy sauce (low sodium)
3 teaspoons rice vinegar
1 generous teaspoon sugar (or honey)
1/2 teaspoon sesame oil
15 turns chili flakes
2 cloves garlic, crushed
2 teaspoons sesame seeds (toasted)
Servings: 3
How to prepare korean-style salad with mini rosti
- Grate the potatoes and onion on a grater. Add the starch, a little salt, plenty of pepper, and the oil. Mix well.
- Grease muffin cups with oil. Put the potatoes in the cups, filling them, then press down with the back of a spoon so they settle nicely into the shapes.
- Bake at 200°C for about 35-40 minutes (until the potatoes are cooked, and those on the edges are golden and crispy and can be easily removed from the cups).
- For the dressing, mix all the ingredients together.
- Cut the lettuce leaves into strips and the green onion into rounds. Mix, pouring about half the prepared dressing over them.
- Arrange mounds of salad on plates, place rosti on top, and add a mound of sprouts over each. Serve the remaining dressing on the side, to be poured over the rosti.
Potatoes in the molds
Mini rosti
Dressing
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