Sprout, black pud­ding & ap­ple röstis

SERVES 2 PREP 15 mins COOK 15 mins EASY

BBC Good Food - - Easiest Ever -

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

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