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Rosemary, fennel and squash rosti with fried eggs

Try making these sweet and crispy rosti's the next time you have friends round for brunch. Full of veg, it's a great way to pack in three of your five-a-day before noon.

Serves 4

Prep Time 20 min

Cooking Time 30 min

Ingredients

  • 400g peeled butternut squash,  coarsely grated
  • 2tbsp finely chopped fresh rosemary
  • 1½tsp finely crushed fennel seeds
  • 5 eggs (at room temperature)
  • 3tbsp olive oil
  • 2tbsp lemon juice, plus lemon
    wedges, to serve
  • 125g finely shredded red cabbage
  • 100g baby salad leaves ½ cucumber, thinly sliced and halved
  • 1 avocado, thinly sliced
  • 5tbsp mint leaves

Method

  1. Put the squash, rosemary, fennel seeds and 1tsp black pepper in a medium bowl. Lightly beat 1 egg, add to the bowl and combine everything.
  2. Heat 2tsp olive oil in a large non-stick frying pan over a medium heat. Cooking in batches, spoon roughly one-eighth portions of squash batter into the pan, then flatten to roughly form 8 x 8–10cm round rosti. Cook for 5–6 min, then carefully flip and cook for a further 2–3 min until golden, adding another 1tsp oil if needed.
  3. In a large non-stick frying pan, heat 2tsp oil and fry 4 eggs to your liking.
  4. Meanwhile, in a large bowl, combine the lemon juice and 1tbsp oil. Add the red cabbage, salad leaves, cucumber, avocado and mint. Toss to coat. Divide the salad and rosti among 4 plates, top each with an egg, season with pepper and garnish with a lemon wedge.

Nutrition per serving

Read more on how we calculate nutrition.
268 11.2g 18.2g 3.7g 6.1g 6.9g 0.3g 159mg 11.8g 3.3mg

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