These mini potato cakes are just lovely and so perfect with the zesty, creamy dressing! Serve them at a picnic, cocktail party, or even for a light lunch – but prepare to eat with your hands and get a little messy!

Mini Rosti (Potato Cakes) With Zesty ‘Tofraiche’ Salad [Vegan, Gluten-Free]




Mini Rosti (makes about 6 cakes):
  • 2 large or 4 small potatoes
  • 3 tablespoons parsley, chopped
  • Salt and pepper
  • Oil for frying
Sweet and Zesty "Tofraiche" (Tofu Sour Cream) Salad:
  • 1/2 cup plain, unsweetened store-bought or homemade soy yogurt
  • Half a pear, diced
  • 1 tablespoon capers
  • 1 tablespoon basil, chopped
  • 4 tablespoons walnuts, roughly chopped
  • 1/2 cup red currants (or whatever berries you prefer, not too sweet preferably)
  • Salt and pepper
  • 3 tablespoons sliced leeks


  1. Peel and grate the potatoes with a spiralizer, food processor, or potato grater. Mix with parsley, salt and pepper in a bowl.
  2. Form about six or so thin, round cakes and fry on medium high in a little bit of oil, about five minutes on each side.
  3. Mix soy yogurt with pear, capers, and basil, as well as half of the walnuts and red currant (or whichever berries you’re using). Season with salt and a healthy dash of black pepper.
  4. Serve rosti with tofraiche salad, and garnish with leek slices, and the remaining walnuts and berries.


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