Rosemary and fennel pumpkin rosti with fried eggs
(at time of publication)
- 5 cups coarsely grated butternut pumpkin
- 2 tablespoons finely chopped fresh rosemary
- 1 ½ teaspoons finely crushed fennel seeds
- 1 teaspoon cracked black pepper, plus extra to season
- 5 eggs
- 3 tablespoons olive oil
- 2 tablespoons lemon juice, plus lemon wedges, to serve
- 1 cup finely shredded red cabbage
- 4 cups baby salad leaves
- ½ telegraph cucumber, thinly sliced
- 1 avocado, thinly sliced
- ⅓ cup mint leaves
- 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.
Nutrition Info (per serve)
Total fat 27g
–Saturated fat 5g
Dietary fibre 9g
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