Mini sweet potato rösti with fried courgettes and mountain ox tartare

10 | 10 - Edition Johann Lafer


Use a spiralizer to cut the sweet potatoes into strips. Fry in hot oil in a pan until brown on both sides, pressing down firmly.

Place the rösti on kitchen roll to remove any excess oil and cut out 4 circles with a 5 cm cutter. Cut the courgette into thin slices lengthwise and fry in a grill pan in hot olive oil. Place on kitchen roll to remove any excess oil and season.

Mix the tartare meat with the sugar, ½ tsp salt, paprika, mustard, egg yolk, shallots, capers, anchovies, cornichons, parsley and pepper. Use starter rings to shape the tartare and wrap in the courgette strips. Place one tartare on each rösti and arrange the salad leaves around the edges

  • 1
  • 2

Serves 4:

For the rösti:

  • 2 large sweet potatoes, peeled
  • Rape seed oil

For the courgettes:

  • 2 courgettes
  • 2 young garlic cloves
  • 2 sprigs of thyme
  • Juice of ½ lemon

For the tartare:

  • 300 g mountain ox fillet, without sinew (as tartare from the butcher)
  • 1 tsp brown sugar
  • ½ tsp paprika
  • 2 shallots, finely diced
  • 2 anchovy fillets, finely chopped
  • 1 tbsp nonpareille capers, finely chopped
  • 4 cornichons, finely diced
  • 2 sprigs of parsley, finely chopped
  • 1 tbsp mustard
  • 1 egg yolk
  • 50 g mixed salad leaves
  • Ground salt and pepper
  • Juice of ½ lemon

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