Potato oat Röstis in a spinach creme with toasted pine nuts

If you are looking for another easy way of eating lots of greens then the spinach creme is a perfectly delicious way of doing that. And together with the potato röstis and the pine nuts you will get more than 20g of protein per serving.

In Austria we don't really get spinach leaves, it's mostly only available in a puréed and frozen form. A traditional Austrian dish would be spinach creme with roast potatoes and fried eggs. Always trying to veganise traditional dishes I decided to make my own variation of this dish which is vegan, healthy, delicious and rich in nutrients. And the best thing is you only need 8 ingredients for it, which they should all be available in your local supermarket.


Oat potato rösti ingredients:

  • 700g potato
  • 150g rolled oats (porridge oats)
  • 1 onion
  • 3/4 - 1 tsp salt
  • 1 tsp garlic powder
  • Pepper to taste

Spinach creme ingredients:

  • 400g of spinach leaves
  • Season to taste with salt pepper and garlic powder
  • 150ml water

Toasted pine nuts ingredients:

  • 70g pine nuts

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Cook 700g of potatoes until they become soft enough to be mashed.

Peel after they are cooked.

Put 150g of oats into a food processor (or a blender would work as well) and blitz grind for a few seconds (if you are using a blender repeat this process three times using only 50g of oats each time).

While the potatoes are cooking sauté 400g of spinach leaves in a bit of olive oil for a few minutes until they wilt. Season to taste with salt, pepper and garlic powder (or fresh garlic if you prefer). Then put them into a blender processor with 150ml of water and blend until you get a smooth creme. Put aside.

Finely chop up an onion and sauté in some oil until soft (don't over do it, it shouldn't be brown).

When the potatoes are cooked and peeled put them into a large bowl, add the oats and all other ingredients including the sautéd onion and combine together until it becomes a dough like consistency. Form rösti patties and pan fry on both sides in some oil until golden brown (admittedly the more oil you use the better they will taste, shallow frying would be ideal if you are feeling naughty).

While the röstis are frying pour the spinach creme into a pan and heat up for a couple of minutes. Add more salt, pepper and garlic powder to taste if necessary. A dash of olive oil would give it the little extra.

To toast the pine nuts put them into a in a dry pan and cook over medium heat, stirring frequently, until golden brown. This takes a few minutes. Be careful, they can burn very easily.

To assemble pour the spinach creme into a soup plate, add the potato oat röstis (two on top of each other) and sprinkle the roasted pine nuts on top.


And if you love spinach try my green courgette, mushroom and spinach soup.

green courgette spinach and mushroom soup

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