Rosemary and fennel pumpkin rosti with fried eggs
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Time to make:
35 mins (Hands-on time: 20 mins, Cooking time: 15 mins)
$4.55 per serve
(at time of publication)
Full ingredients list:
1kg butternut pumpkin, peeled, coarsely grated
2 tablespoons finely chopped fresh rosemary
1 1/2 teaspoons fennel seeds, finely crushed
1 teaspoon cracked black pepper
2 tablespoons olive oil
2 tablespoons lemon juice, plus lemon wedges, to serve
1 cup finely shredded red cabbage
100g baby salad leaves
1 Lebanese cucumber, thinly sliced
1 avocado, thinly sliced
1/3 cup fresh mint leaves
Nutritional information (per serve)
Instructions and steps:
Step 1Combine pumpkin, rosemary, fennel, pepper and 1 lightly beaten egg in a medium bowl.
Step 2Heat 2 teaspoons of the olive oil in a large non-stick frying pan over medium heat. Spoon four, lightly packed 1/2– cupfuls of pumpkin batter into pan. Flatten to roughly form 8–10cm round rosti. Cook rosti for 5–6 minutes. Carefully flip rosti over. Cook for a further 2–3 minutes, or until pumpkin is golden. Repeat with 2 teaspoons of the oil and the pumpkin mixture to make 8 rosti.
Step 3Heat 2 teaspoons of oil in a large non-stick frying pan. Fry 4 eggs to your liking.
Step 4Meanwhile, combine lemon juice and remaining oil in a large bowl. Add red cabbage, salad leaves, cucumber, avocado and mint; toss to coat. Serve rosti with salad and topped with eggs. Season with pepper and serve with lemon wedges.
About this recipe
First published: August 2017