Name: Courgette, Chive and Seed Rosti
Yield: Serves 4
Cuisine: Swiss
Ingredients: 1 teaspoon poppy seeds; 1 medium courgette, grated; 2 teaspoons pumpkin seeds; 300 ml olive oil for shallow frying; 1 teaspoon cracked black pepper; 600 g Maris Piper potatoes, peeled; 3 teaspoons sea salt; 6 chives, finely chopped; 4 spring onions, finely chopped; 1 teaspoon sesame seeds; ½ teaspoon fennel seeds; 2 teaspoons sunflower seeds; 1 teaspoon linseeds

Preparation info

Serves
4

Difficulty
Easy

Appears in

The Mountain Cafe Cookbook

By Kirsten Gilmour

Published 2017

About

I ate my first rosti on my first ever European skiing holiday to Zermatt. I am not sure what excited me more, the sexy potato dishes with warm ham and grilled eggs or just the excitement of skiing below the Matterhorn each day.

Make your seed mix in advance and keep a jar in the pantry – it’s great on salads or sprinkled over poached eggs.
Fire in a pinch of dried chilli flakes for a wee kick.
You can reuse the frying oil: just sieve it afte