Rosemary and fennel pumpkin rosti with fried eggs

Instructions

1. In a medium bowl, combine pumpkin, rosemary, fennel, pepper and 1 lightly beaten egg.
2. 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.
3. In a large non-stick frying pan, heat 2 teaspoons of oil. Fry 4 eggs to your liking.
4. 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.