Rosemary and fennel pumpkin rosti with fried eggs

This low calorie rosemary and fennel pumpkin rosti with fried eggs recipe is diary and gluten free, a super healthy breakfast, brunch or lunch.

Serves: 4

Time to make: 35 mins

Hands-on time: 20 mins

Ingredients

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In a medium bowl, combine pumpkin, rosemary, fennel, pepper and 1 lightly beaten egg.
Heat 2 teaspoons of the oil in a large non-stick frying pan over medium. You’ll need to cook in batches. Spoon 1/2–cupfuls of pumpkin batter into pan. Flatten to roughly form 8–10cm round rosti. Cook for 5–6 minutes. Carefully flip over. Cook for a further 2–3 minutes, or until golden. Repeat to make 8 rosti.
In a large non-stick frying pan, heat 2 teaspoons of oil. Fry 4 eggs to your liking.
Meanwhile, in a large bowl, combine lemon juice and 1 tablespoon oil. Add cabbage, salad leaves, cucumber, avocado and mint. Toss to coat. Serve rosti with salad and topped with eggs. Season with pepper and garnish with lemon wedges.

Make it vegan: Omit fried eggs and use egg replacer in the batter.

Make it low FODMAP: Use 2 cups grated buttercup pumpkin and 3 cups grated carrot. Use 1/2 avocado.

Calories 400 cal

Kilojoules 1670 kJ

Protein 14 g

Total fat 27 g

Saturated fat 5 g

Carbohydrates 20 g

Sugar 11 g

Dietary fibre 9 g

Sodium 120 mg

Calcium 190 mg

Iron 3.5 mg

Note: This nutrition analysis is a guide only. Nutrition composition will vary depending on the exact ingredients used. See our guides on your optimal daily nutrition intake, and supermarket shopping.