Celery rosti with coriander and poached egg

Serves 4Preparation: 7-10 minsCook: 25 mins

Originally a Swedish dish, this celery rosti has been spiced up with some coriander and sweet chilli powder providing a tasty new take on this traditional recipe.

Celery rosti with eggCelery rosti with egg


4 sticks of celery cut into very fine strips 3cm
1 bunch of coriander, chopped
1 large potato, peeled and grated
salt & freshly ground black pepper
sweet chilli sauce
½ tsp chilli powder
olive oil for frying
4 slices of goats cheese 1cm thick
4 eggs
dash of vinegar

Step by step

  1. Preheat the oven to 220C/425F/Gas 7.
  2. Mix the celery, coriander and grated potato together. Season and add a few drops of chilli sauce and the chilli powder.
  3. Divide the mixture into 4 and shape into patties. Fry in the oil in a shallow pan turning over once they have set to lightly brown on both sides – about 5-6 minutes.
  4. Transfer the rosti to a lightly oiled baking tray and place in the oven for 15 minutes to finish off the cooking.
  5. Place a slice of cheese on top of each rosti and put under a hot grill until lightly browned.
  6. Meanwhile poach the eggs in deep simmering water with a little vinegar for 3-4 minutes.
  7. Place the rosti on plates, add the poached egg on top and drizzle with the chilli sauce. Serve with a green salad and baby new potatoes.