- You are here:
- goodtoknow
- Recipes
- Celery rosti with coriander and poached egg
Celery rosti with coriander and poached egg
Average rating:
This original Swedish dish, this rosti has been spiced up with some coriander and sweet chilli powder. A great new take on an old recipe.
-
Serves: 4
-
Prep time: 7-10 mins
-
Cooking time: 25 mins
Ingredients
- 4 sticks of celery cut into very fine strips
- 1 bunch of coriander, chopped
- 1 large potato, peeled and grated
- Salt and freshly ground black pepper
- Sweet chilli sauce
- 1/2tsp chilli powder
- Olive oil for frying
- 4 slices of goat's cheese, 1cm thick
- 4 eggs
- Dash of vinegar
Method
- Preheat the oven to 220°C/425°F/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 mins.
- Transfer the rosti to a lightly oiled baking tray and place in the oven for 15 mins 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 mins.
- 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.
Nutritional information
Guideline Daily Amount for 2,000 calories per day are: 70g fat, 20g saturated fat, 90g sugar, 6g salt.
Your rating
Average rating:
Loved this recipe? Try these too!
Your comments
If you want to comment on this article, leave a tip or a story, please fill in the box below.
Be the first to leave a comment!
