Tweet
4 sticks of celery cut into very fine strips 3cm
1 bunch of coriander, chopped
1 large potato, peeled and grated
Salt & freshly ground black pepper
Sweet chilli sauce
½ tsp chilli powder
Olive oil for frying
4 slices of goats cheese 1cm thick
4 eggs
Dash of vinegar
Preheat the oven to 220C/425F/Gas 7.
Mix the celery, coriander and grated potato together. Season and add a few drops of chilli sauce and the chilli powder.
Divide the mixture into 4 and shape into patties. Fry in the oil in a shallow pan turning over once they have set to lightly brown on both sides - about 5-6 minutes.
Transfer the rosti to a lightly oiled baking tray and place in the oven for 15 minutes to finish off the cooking.
Place a slice of cheese on top of each rosti and put under a hot grill until lightly browned.
Meanwhile poach the eggs in deep simmering water with a little vinegar for 3-4 minutes.
Place the rosti on plates, add the poached egg on top and drizzle with the chilli sauce. Serve with a green salad and baby new potatoes.
1 bunch of coriander, chopped
1 large potato, peeled and grated
Salt & freshly ground black pepper
Sweet chilli sauce
½ tsp chilli powder
Olive oil for frying
4 slices of goats cheese 1cm thick
4 eggs
Dash of vinegar
Preheat the oven to 220C/425F/Gas 7.
Mix the celery, coriander and grated potato together. Season and add a few drops of chilli sauce and the chilli powder.
Divide the mixture into 4 and shape into patties. Fry in the oil in a shallow pan turning over once they have set to lightly brown on both sides - about 5-6 minutes.
Transfer the rosti to a lightly oiled baking tray and place in the oven for 15 minutes to finish off the cooking.
Place a slice of cheese on top of each rosti and put under a hot grill until lightly browned.
Meanwhile poach the eggs in deep simmering water with a little vinegar for 3-4 minutes.
Place the rosti on plates, add the poached egg on top and drizzle with the chilli sauce. Serve with a green salad and baby new potatoes.
Comment