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Cheese and Onion Rosti Recipe

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Cheese and Onion Rosti Recipe

Prep Time: Cook Time:


  • Cheddar cheese | 1.75 oz
  • Onions raw | 1.00 medium 2-1/2" dia
  • Russet potatoes, raw | 8.00 Potato medium 2-1/4" to 3-1/4" dia
  • Parsley, raw | 2.00 tbsp
  • Olive oil | 1.00 tablespoon
  • Butter without salt | 2.00 tbsp
  • Salt | 1.00 dash
  • Spices, pepper, black | 1.00 dash
  • Tomatoes, red, raw | 1.00 small whole 2-2/5" dia
  • Spring onions | 4.00 medium 4-1/8" long
Nutrition Facts (Per Serving)

Calories per serving: 484.01 mg

Fat per serving: 13.83 g

Saturated fat per serving: 6.88 g

Protein per serving: 12.97 g

Sodium per serving: 143.14 mg

Cholesterol per serving: 28.29 g


  1. Grate cheddar cheese and onion, chop parsley, cut tomatoes into quarters, shred scallions; set them aside.
  2. In a pan of lightly salted water, parboil the potatoes for about 10 minutes then let cool. Peel and grate them then place in a large mixing bowl.
  3. Stir in the cheese, onion and parsley. Season with salt and pepper to taste. Make four equal portions of potato mixture, flatten them into cakes.
  4. In a frying pan, heat half of the butter and oil, cook two potato cakes at a time over high heat for a minute, minimize heat then cook for 5 minutes more until golden from down side.
  5. Turn to cook for further 5 minutes from other side. Do the same for other 2 cakes with remaining butter and oil.
  6. Transfer them into serving plates, garnish with tomato wedges and shredded scallions then serve!

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