Brussels sprouts cheese rosti
- 200 g Brussels sprouts grated
- 150 g Sbrinz AOP grated
- 150 g Gruyère AOP grated
- 100 g breadcrumbs
- 1 onion chopped
- 1 clove garlic chopped
- 1 bunch parsley chopped
- 3 eggs whisked
- 1 pinch cayenne pepper
- Salt pepper
- 4 – 6 tablespoons of clarified butter
- 180 g cream quark
- 4 tbsp sweet chilli sauce
Mix the ingredients up to and including the pepper, leave to rest for 5 minutes.
Shape the Brussels sprouts into balls.
Heat the clarified butter in a frying pan. Place the balls in the frying pan and press down with a spatula to form thalers.
Fry on medium heat for 5 minutes on each side.
Mix the cream quark with the sweet chilli sauce and serve as a dip.
Recipe and phorography by https://www.swissmilk.ch/de/rezepte-kochideen/rezepte/SM2018_WIGE_13/rosenkohl-kaeseroesti/