Kumara rosti with wilted greens and fried eggs

ingredients

• • 600 gram Beauregard (orange) kumara, peeled and grated
  • 2 eggs, beaten
  • 1/2 red onion, finely sliced
  • 1/4 cup flaked almonds
  • 1 teaspoon cumin
  • salt and freshly ground black pepper
  • 2 tablespoon olive oil (approx)
  • 4 eggs
  • 2 cup baby spinach leaves
  • 1 spring onion, sliced, to garnish (optional)
  • lemon wedges, to serve

method

• • 1

    Preheat the oven to 150°C and place a tray inside to heat.

  • 2

    Place the kumara, eggs, red onion, almonds and cumin in a bowl. Combine and season to taste.

  • 3

    Heat 1 teaspoon of the olive oil in a large cast iron or non-stick frypan. Place 3 heaped tablespoonfuls of the rosti mixture in the pan, shaping each into a rough circle – they shouldn’t be any more than 1 inch thick or the middle won’t cook through. Cook for about 3 minutes until the base is crisp and golden, then carefully flip and cook the other side for about 3 minutes more. Repeat with the remaining rosti mixture, placing the cooked rosti on the preheated tray in the oven to keep warm as you go. Add 1 teaspoon of the olive oil to the frypan as needed between batches.

  • 4

    While cooking the last round of rosti, heat some oil in a separate cast iron or non-stick frypan and fry the eggs until the whites are set.

  • 5

    Once all the rosti are cooked, keep the pan on the heat and add the baby spinach leaves with a few tablespoons of water. Stir the leaves round for about 30 seconds, until wilted, then remove from the heat.

  • 6

    Place 2-3 rosti on each plate, top with wilted greens and a fried egg. Garnish with spring onion, if desired, and serve with lemon wedges.

notes

• Try Jerusalem artichokes, which are also low GI, in place of kumara; swap out the spinach for silverbeet or kale; and poach eggs instead of frying. - PER SERVE: Energy: 348kcal, 1452kj Protein: 15g Fat: 21g Saturated fat: 3g Cholesterol: 290mg Carbohydrate: 23g Fibre: 4g Sodium: 125mg