Baked Rosti With Salsa & Poached Eggs
October 17, 2017
"From our daily newspaper The West Australia. Times are estimated."
- Serving Size: 1 (305.3 g)
- Calories 205.4
- Total Fat - 8.5 g
- Saturated Fat - 2.7 g
- Cholesterol - 312.5 mg
- Sodium - 154.7 mg
- Total Carbohydrate - 19.6 g
- Dietary Fiber - 4.9 g
- Sugars - 4.2 g
- Protein - 14.4 g
- Calcium - 139.9 mg
- Iron - 4.8 mg
- Vitamin C - 43.6 mg
- Thiamin - 0.2 mg
Preheat oven to 200C (180C fan forced).
Line two baking trays with baking paper.
Combine sweet potato, eggs, 1/3 cup of the coriander, garlic powder and 1 teaspoon pepper in a bowl and mix well to combine.
Divide the potato mixture into 8 portions and place into mounds on prepared trays, spreading out the mounds into patties about 10 to 12cm wide and then spray lightly with olive oil spray and bake in the oven for 25 minutes, or until golden and tender, carefully turning halfway through the cooking time.
Meanwhile, combine tomatoes, red onion, lime juice, chilli (if using) and remaining coriander in a bowl and season to taste with pepper and then chill until required.
To assemble, place 2 potato rosti on to each serving plate and top each with some rocket salad mix leaves and then divide tomato salsa between them and top each with a poached egg.
Garnish with dried chilli flakes, balsamic vinegar and extra salad leaves, if desired.
Tips & Variations
No special items needed.