Gourmet vegetarian potato rösti

Source Food
4 servings Prep: 10 mins, Cooking: 30 mins
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By Food24 January 13 2015
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Ingredients (12)

4 potatoes — peeled
5 g fresh parsley — finely chopped
5 g fresh chives — finely chopped
salt and freshly ground black pepper
250 g baby tomatoes — on the vine
4 courgettes — thinly sliced lengthways
1 aubergine — thinly sliced
150 g goat's milk cheese — sliced into rounds
2 vinegar — white wine
4 eggs
1 lemon
rocket — wild, to garnish
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Preheat oven to 180°C. Place tomatoes onto a baking tray, drizzle with a little olive oil and season with salt and freshly ground pepper. Roast in oven for 15 mins or until soft and juicy. Remove and set aside.

Heat a grill pan until hot and grill courgettes and aubergine slices for a few seconds on each side or until you achieve slight grill marks. Remove from pan, season with salt, pepper and a squeeze of lemon juice and drizzle with a little olive oil. Toss to combine and set aside.

Grate potato into a clean bowl and squeeze dry by squeezing all the liquid out. Add the chopped herbs and season with salt and pepper.

Heat a pan with a little olive oil and fry tablespoons full of the mixture for about 5 minutes on each side or until golden brown and crispy. (Press down slightly to achieve a thin rösti).

Meanwhile bring a small pot of water to the boil and add vinegar. Reduce heat to a simmer and using a spoon, stir water in a circle, creating a whirlpool. Carefully crack egg into the centre and allow to poach gently for 2-3 mins.

Remove from water using a slotted spoon and carefully place on some absorbent paper to drain any excess water. Place 1 rösti onto a plate and top with grilled vegetables, roasted tomatoes, a few slices of goats cheese and a poached egg. Season with salt and pepper, garnish with wild rocket and serve immediately.

Recipe reprinted with permission of Source Food.


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