Celeriac Rösti Recipe with Eggs

Celeriac and potato rösti with poached eggs

  • serves 3
  • Easy

Check out this low calorie rösti with celeriac and perfectly poached eggs. This easy recipe is ready in 35 minutes, an ideal lunch recipe



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


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


  • 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.

Try more of our vegetarian low calorie recipes here...

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Nutritional Information

  • Kcals 209
  • Fat 10.7g
  • Saturates 2.2g
  • Carbs 14.5g
  • Sugars 2.9g
  • Fibre 6.9g
  • Protein 10.3g
  • Salt 0.7g