Kohlrabi & Potato Rösti (Vegan)

04 Jul 2021
Kohlrabi Rosti

This recipe was developed for us by north London vegan baker and chef, Tantrem De Bastet. You can see more of Tantrem's recipes in our recipe section or on his site at www.vegandebastet.com. Follow him on instagram: @vegantantrem.


Subtle flavours are the name of the game with Mint and Za’atar complementing the kohlrabi in this vegan rösti, which is the perfect side dish. The traditional method or making rösti involves using a shed load of butter and raw potato, but wanted to keep this one a little healthier.



1 Kohlrabi – peeled and grated

3 Red Potato 

3 tsp Za’atar

1 Tbsp Mint – finely chopped

1 tsp Salt

1 tsp Black Pepper



Wash the potatoes thoroughly, particularly if you want to keep the skins in the recipe.

Place the potatoes in a pot of cold water with a large pinch of salt.

Bring to the boil and cook for between 9 to 15 minutes, until a skewer can pass through with a little pressure.

Set aside and allow to cool for 5 to 10 minutes. They need to be warm still when grating.

Preheat the oven to 180C Fan and warm a frying pan with a little oil.

Prepare a baking tray with baking paper.

Grate the peeled kohlrabi into a bowl and add the Za’atar, mint, salt and pepper and mix through.

Grate the potatoes into the bowl and mix through with the kohlrabi.

Form into patties and fry in the pan for 5 to 10 minutes on each side, just to get some caramelisation and colour, and then place them on the baking tray.

Bake for 15 minutes until piping hot.


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