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Root veg rosti
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Leftover roast potatoes, carrots and parsnips find a happy home in this speedy dish, which can be served at any time of day.
Serves: 4
250g leftover roast potatoes, finely chopped
150g leftover roast carrots and parsnips, finely chopped
100g Brussels sprouts, shredded (raw or cooked)
2 salad onions, finely chopped, plus extra ribbons to serve
1 egg, beaten
2 tbsp plain flour
1 tsp ground cumin
½ tsp salt
1 tbsp olive oil
TO SERVE
4 eggs, poached
100g smoked salmon (optional)
lemon wedges
1. Preheat the oven to 200˚C, gas mark 6. Put the root veg, sprouts, onions, egg, flour, cumin and salt in a bowl. Mix with a wooden spoon. Heat the oil in a small-medium ovenproof frying pan on a low heat. Put the mixture in the pan, press down with the back of the spoon and cook for 8 minutes.
2. Put the pan in the oven; cook for 8-10 minutes, until golden and crisp. Carefully turn out onto a serving plate and use a sharp knife to cut into 4 wedges. Serve with the poached eggs, plus smoked salmon (if using), the extra salad onion ribbons and lemon wedges, for squeezing over.
This recipe first appeared in Waitrose & Partners Food, December 2019 issue. Download the Waitrose & Partners Food app for the full issue
Typical values per serving:
Energy |
1,572kJ 377kcals |
---|---|
Fat | 21g |
Saturated Fat | 5g |
Carbohydrate | 23g |
Sugars | 4.9g |
Protein | 19g |
Salt | 1.7g |
Fibre | 4.8g |
This recipe was first published in Thu Nov 28 13:33:38 GMT 2019.
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