Sprout, black pudding & apple röstis
SERVES 2 PREP 15 mins COOK 15 mins EASY
1 medium potato, peeled and halved
1 large apple, peeled
100g Brussels sprouts
100g black pudding
1 garlic clove, crushed
1 tsp cumin seeds
3 tbsp vegetable oil, plus a little extra
2 eggs parsley, to serve
1 Put the potato in a bowl, cover with cling film and microwave on high for 4 mins until partially softened, then leave to cool slightly. Meanwhile, grate the apple and sprouts, to their cores, into a clean tea towel, then grate the potato on top and use the tea towel to squeeze out as much moisture as possible. Tip into a bowl, crumble in the black pudding, add the garlic and stir through the cumin seeds. Season generously.
2 Heat 11/2 tbsp oil in a frying pan over a medium heat. Add half the potato mix, flatten with the back of a spatula to a thickness of around 11/2 cm and fry for 3 mins. Put a plate on top of the pan, flip the rösti over, slide back into the pan and cook for 3 mins on the other side. Once golden, set aside, covered with some kitchen foil, and repeat with the remaining mixture to make a second rösti.
3 Meanwhile, use a separate pan to fry the two eggs in a little oil. Serve each rösti topped with a fried egg, some cracked black pepper and a scattering of parsley.
GOOD TO KNOW vit c • iron • 1 of 5-a-day
PER SERVING 553 kcals • fat 39g • saturates 7g • carbs 31g • sugars 11g • fibre 4g • protein 17g • salt 1.3g
breakfast for dinner 85p per serving