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- Celeriac and potato rösti with poached eggs
Celeriac and potato rösti with poached eggs
Published: June 24, 2018 at 10:10 AM
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Serves 3
Easy
Total time: 35 mins
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Check out this low calorie rösti with celeriac and perfectly poached eggs. This easy recipe is ready in 35 minutes, an ideal lunch recipe
Vegetarian
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Ingredients
Nutrition
-
300g celeriac
peeled
-
1 medium (about 100g) Maris Piper potato
peeled
-
1 tbsp plain flour
-
2 spring onions
finely sliced
-
spray oil
-
3 eggs
MUSTARDY SALAD
- 1 tbsp olive oil
- 1 tbsp wholegrain mustard
- 2 tsp white wine vinegar
- a few handfuls mixed salad
Nutrition: per serving
-
kcal209
low
-
fat10.7g
-
saturates2.2g
-
carbs14.5g
-
sugars2.9g
-
fibre6.9g
-
protein10.3g
-
salt0.7g
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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.
Try more of our vegetarian low calorie recipes here...
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