• 300g celeriac, peeled
  • 1 medium (about 100g) Maris Piper potato, peeled
  • 1 tbsp plain flour
  • 2 spring onions, finely sliced
  • spray oil
  • 3 eggs


  • 1 tbsp olive oil
  • 1 tbsp wholegrain mustard
  • 2 tsp white wine vinegar
  • a few handfuls mixed salad


  • STEP 1

    Coarsely grate the celeriac and potato into a large, clean tea towel and, holding over the sink, squeeze out as much moisture as possible from the mixture. Tip into a bowl and stir through the flour, spring onions and plenty of seasoning.

  • STEP 2

    Heat a large frying pan and spray lightly with oil. Form the mix into 6 patties, each about 12cm wide and 1cm thick. Fry in batches, if necessary, for 2-3 minutes or until golden underneath. Flip and fry for another 2-3 minutes until again golden underneath and cooked through. Keep warm in a low oven while you poach the eggs.

  • STEP 3

    Fill a deep frying pan with gently simmering water. Crack the eggs into a small cup, one at a time, then drop gently into the water. Poach for 2-3 minutes or until the whites have just set. Scoop out with a slotted spoon and drain briefly on kitchen paper.

  • STEP 4

    Whisk together the olive oil, mustard and white wine vinegar in a bowl with some seasoning, then tip into the salad leaves and toss well.

  • STEP 5

    Divide the röstis between 3 plates, top each with a poached egg and some salad.


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