Vegan Kimchi & Cheese Rösti

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

Done in 20 minutes

Serves 2

Dish by Mia Jacobs

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.

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Mia Jacobs

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Mia is a self-taught cook with an obsession with street food and an absolute hatred for parsnips. Before joining Twisted Green, Mia founded an online vegan cooking school in the midst of the global pandemic and began teaching people all over the world how to cook incredible vegan food from the comfort of their own homes. Her mission was, and still is, to help transform kitchens everywhere from a daunting space to one that’s filled with the irresistible aroma of frying garlic, and some very special plant-based grub. She also believes that crisps and hummus are a gift to humanity.