Name: Crispy Beetroot Röstis
Total time: 50 min
Yield: 4
Cuisine: Asian-Inspired
Ingredients: 1 Tsp Chilli Flakes; 10 Eggs; 1 Lime; Bunch of Coriander; Knob of Ginger; 2 Avocados; 1 Tbsp Soy Sauce; 1 Tbsp Sesame Oil; 6 Beetroots; Salt; Black Pepper; Olive Oil

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Lovely fragrant beetroot Rosti's with perfectly poached eggs. A nice, healthy brunch shout.

Crispy Beetroot Röstis

To start, grate all your beetroot and add to a bowl.

Break in 2 eggs, soy sauce, sesame oil, grated ginger, coriander, chilli flakes and mix together.

Grease your baking tray then mold the beetroot mix into 8 pattys and place them on the tray. Drizzle with olive oil and bake for 25 minutes at 180°C/356°F.

Chop your avocados and place in a bowl with your coriander, a squeeze of lime, pinch of salt and pepper, and a glug of olive oil. Mash together.

Remove your beetroot from the oven, flip each patty then bake for another 15 minutes.

Time to poach your remaining eggs. Bring a pan of water to the boil and drop your egg into the water. Leave for about 3 minutes then remove, check to see if it's done and if not pop back in for 30 seconds. 

Now you're ready to plate up. Place 2 röstis on a plate, followed by your guacamole and top with a poached egg. Enjoy! 

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Ben Lebus

Ben Lebus is the CEO and founder of Mob. Ben has always been passionate about food and learnt to cook from his father, who ran an Italian restaurant for a number of years. You can regularly find him cooking (and eating) some sort of puttanesca.

Medium

£8-12

Asian-Inspired

Veggie

Pescatarian

Beetroot Rosti

Brunch

To start, grate all your beetroot and add to a bowl.

Break in 2 eggs, soy sauce, sesame oil, grated ginger, coriander, chilli flakes and mix together.

Grease your baking tray then mold the beetroot mix into 8 pattys and place them on the tray. Drizzle with olive oil and bake for 25 minutes at 180°C/356°F.

Chop your avocados and place in a bowl with your coriander, a squeeze of lime, pinch of salt and pepper, and a glug of olive oil. Mash together.

Remove your beetroot from the oven, flip each patty then bake for another 15 minutes.

Time to poach your remaining eggs. Bring a pan of water to the boil and drop your egg into the water. Leave for about 3 minutes then remove, check to see if it's done and if not pop back in for 30 seconds.

Now you're ready to plate up. Place 2 röstis on a plate, followed by your guacamole and top with a poached egg. Enjoy!

Chilli Flakes

Teaspoon

Lime

Coriander

Gram

Ginger

Avocado

Soy Sauce

Tablespoon

Sesame Oil

Beetroot

Salt

Black Pepper

Olive Oil

Eggs

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