Vegan Kimchi & Cheese Rösti

The perfect vegan brunch recipe – these potato rösti are full of flavour using just 3 ingredients.

20 minutes cook

Serves 2

Mia Jacobs

Twisted: Unserious food tastes seriously good.

Ingredients

For the rösti

500gred potatoes, washed and coarsely grated

175gvegan kimchi, drained well

4spring onions, thinly sliced lengthwise

40gvegan cheddar, grated

2 tbspveg oil

To finish

1 tspgochujang

2 tbspvegan mayo

to tastelime juice

to tastesalt

1avocado, sliced or fanned

to garnishsesame seeds

Potato rösti are universally loved. What's not to like? They're crispy and ridiculously easy to make. We've taken these to the next level by adding some vegan kimchi and vegan cheddar cheese (the ultimate combo of flavours). You'll have to give these a go next time you want a quick and easy but satisfying brunch.

Method

Squeeze as much moisture as possible out of the potato and kimchi. Once dry, add them to a mixing bowl with the spring onions and vegan cheddar. Mix and form into equal size balls.

Heat a large frying pan with the oil over a medium low heat. Place in a few balls at a time then press down with a spatular. Bring in the sides to create a neat circle. Cook each rösti on one side for a few minutes then gently flip once crisp. Remove and place on a rack lined with paper towel to soak up any excess moisture.

Plate up with plenty of gochujang mayo, some sliced avocado, sesame seeds and spring onions.