Recipes

Celery & Coriander Rosti with Poached Egg & Chilli Sauce

Serves:
4
Preparation Time:
7-10 mins
Cooking Time:
25 mins

Ingredients:

  • 4 sticks of celery cut into very fine strips 3cm long
  • 1 medium bunch of fresh coriander, chopped
  • 1 large potato, peeled, grated and dried on kitchen paper towel
  • Salt & freshly ground black pepper
  • Sweet chilli sauce
  • 1/2 tsp chilli powder
  • Olive oil for frying
  • 4 slices of goats cheese 1cm thick
  • 4 eggs
  • Dash of vinegar

Instructions

1. Preheat the oven to 220C/425F/Gas 7.
2. Mix the celery, coriander and grated potato together. Season and add a few drops of chilli sauce and the chilli powder.
3. Divide the mixture into 4 and shape into patties. Fry in the oil in a shallow pan, turning over once they have set and lightly brown on both sides - about 5-6 minutes.
4. Transfer the rosti to a lighly oiled baking tray and place in the oven for 15 minutes to finish off the cooking.
5. Place a slice of goats cheese on top of each rosti and put under a hot grill until lighly browned.
6. Meanwhile poach the eggs in deep simmering water with a little vinegar for 3-4 minutes, depending how runny you like them.
7. To serve, place the rosti on plates, add the poached eggs on top and drizzle with chilli sauce. Serve with a green salad and baby new potatoes.