Ingredients
- celeriac 300g, peeled
- Maris Piper potato 1 medium (about 100g), peeled
- plain flour 1 tbsp
- spring onions 2, finely sliced
- spray oil
- eggs 3
MUSTARDY SALAD
- olive oil 1 tbsp
- wholegrain mustard 1 tbsp
- white wine vinegar 2 tsp
- mixed salad a few handfuls
Method
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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.
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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.
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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.
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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.
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Step 5
Divide the röstis between 3 plates, top each with a poached egg and some salad.
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
