COURGETTE AND CARROT ROSTI WITH POACHED EGGS

COURGETTE AND CARROT ROSTI WITH POACHED EGGS

Rostis are generally made with potatoes. But, you can make rostis with anything, be it sweet potatoes, courgettes, carrots, etc. They are served at breakfasts with poached eggs, hollandaise sauce or ketchup. When added chickpea flour or plain flour with some Indian spices you can make fried pakoras or bhajis as its called. 

Serves 4-6

Time 30 minutes 

2 big courgettes grated

1 big carrot grated

1 onion chopped finely

1 tsp garlic minced

2 tsp plain flour

Salt and pepper

2 tsp Salt extra for the grated vegetables

Olive oil for  the rostis

4 poached eggs cooked and in cold water

A bit chopped parsley

Method

First, sprinkle the 2 tsp salt on the grated vegetable and keep it aside for 10 minutes so that the moisture is realised.  Then squeeze out the water as much as you can. Store in another bowl.

In the grated vegetable bowl, tip in the onions, plain flour, garlic and the seasoning. Mix it well. Heat the pan on medium low heat and make the rostis. The process is same as of the Indian pancakes. The only thing you have to do is to flatten them little so that they are cooked evenly and crisped. Rostis can also be cooked in the oven. Just line the baking tray with greaseproof paper and arrange the rostis mix on top and let it bake for 20 to 30 minutes till browned at the edges.

TIP: Add 1/2 cup chickpea flour or plain flour for binding the mix with some Indian spices and fry them golden brown as pakoras or Add the 1 cup chickpea flour with 1/2 cup yoghurt (retain the moisture) and make it as Indian pancakes. 

Serve with chutneys or ketchup.