For the Kartoffelrösti:

  • 4 large potatoes, peeled and grated
  • 1 onion, finely chopped
  • 2 tablespoons all-purpose flour or potato starch
  • Salt and pepper to taste
  • 3-4 tablespoons vegetable oil for frying

For the Stuffing:

  • 1 cup cooked quinoa or rice
  • 1 cup mixed vegetables (such as bell peppers, corn, peas, carrots), diced
  • 1 small onion, finely chopped
  • 2 cloves garlic, minced
  • 1 teaspoon ground cumin
  • 1 teaspoon paprika
  • Salt and pepper to taste
  • 2 tablespoons chopped fresh parsley (optional)
  • 2 tablespoons olive oil for sautéing


1. Prepare the Kartoffelrösti:

  1. After grating the potatoes, place them in a clean kitchen towel or cheesecloth and squeeze out as much excess moisture as possible.
  2. Transfer the grated potatoes to a large mixing bowl.
  3. Add the finely chopped onion, flour or potato starch, salt, and pepper to the bowl. Mix well to combine.

2. Make the Stuffing:

  1. Heat the olive oil in a skillet over medium heat.
  2. Add the chopped onion and minced garlic to the skillet. Sauté until the onion is translucent and fragrant, about 2-3 minutes.
  3. Add the mixed vegetables to the skillet. Cook until they are tender, about 5-7 minutes.
  4. Stir in the cooked quinoa or rice, ground cumin, paprika, salt, and pepper. Cook for an additional 2-3 minutes, allowing the flavors to meld together.
  5. If using, add chopped fresh parsley for extra flavor. Remove the skillet from heat and set aside.

3. Assemble and Cook:

  1. Heat 1-2 tablespoons of vegetable oil in a large skillet over medium heat.
  2. Take a portion of the grated potato mixture and press it firmly into the bottom of the skillet to form a pancake shape.
  3. Spoon some of the prepared stuffing onto the center of the potato pancake.
  4. Cover the stuffing with another layer of grated potato mixture, pressing down gently to seal the edges.
  5. Cook the stuffed Kartoffelrösti for about 5-7 minutes on each side, or until golden brown and crispy. You may need to adjust the heat to prevent burning.
  6. Once cooked, transfer the stuffed Kartoffelrösti to a serving plate.

4. Serve:

  1. Slice the stuffed Kartoffelrösti into wedges.
  2. Serve hot, garnished with additional fresh parsley if desired.
  3. Enjoy your delicious vegan stuffed Kartoffelrösti as a main dish or side!

This recipe offers a delightful fusion of Swiss tradition with vegan goodness, perfect for those seeking a plant-based alternative to a classic dish.