Sweet potato rösti with chard and leek salad and chili mayonnaise
Step 1 of 6 for chili mayonnaise, Step 1
Ingredients · Servings 4
- 50 ml soy milk
- ½ tsp lemon juice concentrate
- ½ tsp mustard
- 1 tsp apple cider vinegar
- 100 ml neutral oil
- Chili powder (alternatively: 1 piece of chili pepper)
- Salt
- 1 leek
- 100 g Baby-Mangold
- 3 sprigs of lemon balm
- ½ organic lemon
- 70 ml olive oil
- 2 1/2 EL Rohrohrzucker
- Salt
- Pfeffer
- 500g sweet potatoes
- 1 small onion
- 100 g chickpea flour
- Salt
- 1 pinch freshly ground nutmeg
- neutral oil for deep-frying
Method
- Whisk the soy milk with lemon juice concentrate, mustard and apple cider vinegar in a tall mixing bowl and refrigerate for at least 10 minutes.
- Clean the leek, cut it into very thin rings, wash it thoroughly in a sieve, and let it drain. Wash the Swiss chard and lemon balm as well and let them drain. Squeeze the juice from the lemon. Pluck the lemon balm leaves, chop them finely, and mix them vigorously with the lemon juice, olive oil, sugar, salt, and pepper. Toss the leek rings with the dressing in a bowl.
- Blend the soy milk mixture with an immersion blender, slowly adding the oil and continuing to blend until a creamy mayonnaise forms. Mix in the chili powder or some very finely chopped chili pepper with salt and season the mayonnaise to taste.
- Peel and finely grate the sweet potatoes. Peel and finely dice the onion, then add it to the sweet potatoes along with the chickpea flour, salt, nutmeg, and 1-2 tablespoons of water. Mix everything together to form a dough-like mixture.
- Heat plenty of oil in a pan, add the sweet potato mixture by the tablespoonful to the hot oil, flatten it, and fry until golden brown on both sides. Be careful: sweet potatoes burn easily. Remove the rösti and place it on kitchen paper to absorb the excess oil. Serve the rösti hot.
- Spread the chili mayo generously onto the plates. Mix the Swiss chard with the marinated leeks and place it next to the mayo. Then add the rösti.
