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Recipe: Celery Rosti with Coriander and Poached Egg


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Originally a Swedish dish, this celery rosti has been spiced up with some coriander and sweet chilli powder providing a tasty new take on this traditional recipe.

Serves: 4

Preparation time:  7-10 minutes

Cooking time: 25 minutes

You’ll need:

4 sticks of celery cut into very fine strips 3cm

1 bunch of coriander, chopped

1 large potato, peeled and grated

Salt & freshly ground black pepper

Sweet chilli sauce

½ tsp chilli powder

Olive oil for frying

4 slices of goats cheese 1cm thick

4 eggs

Dash of vinegar

What to do:

1. Preheat the oven to 220C/425F/Gas 7.

2. Mix the celery, coriander and grated potato together.  Season and add a few drops of chilli sauce and the chilli powder. 

3. Divide the mixture into 4 and shape into patties.  Fry in the oil in a shallow pan turning over once they have set to lightly brown on both sides – about 5-6 minutes.  

4. Transfer the rosti to a lightly oiled baking tray and place in the oven for 15 minutes to finish off the cooking.

5. Place a slice of cheese on top of each rosti and put under a hot grill until lightly browned.

6. Meanwhile poach the eggs in deep simmering water with a little vinegar for 3-4 minutes.

7. Place the rosti on plates, add the poached egg on top and drizzle with the chilli sauce.  Serve with a green salad and baby new potatoes.

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