Rosti of potatoes and lentils

Rosti of potatoes and lentils

It was one of the things to do, we needed it, to switch off and have a weekend somewhere. So a year ago we went to Zurich: I, Graziano and Graziano’s mother. This trip was a gift for Graziano’s mother, in practice we took advantage and we all left together 🙂


Zurich is basically a mix between the metropolis and the medieval village. The cohesion between vivacity and Swiss rigor is also clearly visible. We went on December 8th of last year, so in addition to its normal beauty we could admire a brightly lit Zurich all seasoned with the magic of snow.


As in almost all my travels I go back inspired by a new recipe. From this trip I could only propose my own version of rosti of potatoes and lentils.

Rosti is a famous Swiss recipe used both as a side dish and as an appetizer. You can prepare it with boiled potatoes or with raw potatoes, it depends a little on what consistency you want to get. The best potatoes that you can use for rosti are those with yellow paste.

Rosti patate, lenticchie e salvia

I decided to enrich the rosti with lentils and turn it into a kind of single dish, adding at the end of the sage leaves passed in the pan. If you want it is possible to accompany it with cooked or raw vegetables.

4 servings

  • 170gr of dried lentils
  • 200gr of potatoes
  • 1 egg
  • 1 onion
  • sage
  • bread crumbs
  • nutmeg
  • salt
  • pepper

  1. First cook the lentils according to the instructions on the box.
  2. Boil the potatoes and mash them with a potato masher.
  3. Add the lentils to the potatoes, add the egg, the chopped onion, the nutmeg, salt and pepper and mix everything.
  4. Add the breadcrumbs a little at a time until a homogeneous mixture is obtained.
  5. Form some burgers and cook the rosti in a hot pan until they are golden on both sides.
  6. Wash the sage and brown it in a pan with a little oil. Decorate the rosti with sage leaves.

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