Recipe

Carrot Rostis

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Carrot Rostis

Carrot and coriander rostis served with a poached egg, fresh tomato and mint salsa and a zesty lime yogurt.




Ingredients to serve 2

  • 1 ½ x carrots – grate coarsely
  • ⅛ cup x panko breadcrumbs
  • 1 x spring onion – slice thinly
  • ½ clove x garlic – crush, peel and chop finely
  • 1 x fresh chilli – deseed and chop finely (optional)
  • 10g x fresh coriander – chop roughly
  • 3g x fresh mint – tear
  • 1 x limes
  • 2 x tomatoes – dice (1cm)
  • ¼ x red onion – chop finely
  • 60ml x yoghurt
  • 1 x fresh eggs (for the rosti – from your pantry)
  • 2 x fresh eggs (for poaching – from your pantry)
  • ⅛ tsp x vinegar
  • . x olive oil (from your pantry)
  • . x salt and black pepper (from your pantry)
  • . x paper towel (from your pantry)

Ingredients to serve 4

  • 3 x carrots – grate coarsely
  • ¼ cup x panko breadcrumbs
  • 2 x spring onion – slice thinly
  • 1 clove x garlic – crush, peel and chop finely
  • 2 x fresh chilli – deseed and chop finely (optional)
  • 20g x fresh coriander – chop roughly
  • 5g x fresh mint – tear
  • 2 x limes
  • 4 x tomatoes – dice (1cm)
  • ½ x red onion – chop finely
  • 120ml x yoghurt
  • 2 x fresh eggs (for the rosti – from your pantry)
  • 4 x fresh eggs (for poaching – from your pantry)
  • ¼ tsp x vinegar
  • . x olive oil (from your pantry)
  • . x salt and black pepper (from your pantry)
  • . x paper towel (from your pantry)

Method

Step 1

Prepare all ingredients as indicated above. Using the fine side of the grater, grate the skin of the lime to create zest. Then cut the lime in half and juice. Place a few sheets of paper towel on a plate.

Step 2

For the carrot rostis combine the eggs (note: only use the quantity for the rosti, save some eggs for poaching later), carrots, panko breadcrumbs, garlic, coriander half the chilli (optional) and half the spring onion in a large bowl. Season generously with salt and pepper. Mix well.

Step 3

Heat a large frying pan (non-stick is preferable) over medium – high heat, then add enough olive oil to just cover the base of the pan. When hot, drop the carrot mixture (one large spoonful for each rosti) into the skillet and cook until golden brown and crisp, about 3-4 minutes per side. You may have to cook these in batches so that you don’t overcrowd the pan, add more oil if needed. Take out and place on paper towel and season with salt.

Step 4

Place a pot of water onto a medium heat, add the vinegar. When gently simmering, using a spoon whirlpool the water. Crack your eggs one at a time into a small bowl and gently tip the egg in the water. Cook for about 3-4 minutes for a runny yolk. You can poke the egg and feel, you want the white to feel set and the yolk to feel soft. Remove with a slotted spoon from the water and drain on paper towel. Season.

Step 5

To make the salsa, mix together the tomato, mint, red onion, half of the lime juice and zest and a drizzle of olive oil. Season to taste.

Step 6

Mix the rest of the chilli (optional), lime juice and zest into the yoghurt and season with salt and pepper.

Step 7

Serve the rostis with a poached egg, top with salsa and a dollop of yoghurt.