Root veg rösti with fish & egg recipe

  • Serves 4
  • 15mins to prepare and 25mins to cook
  • 395 calories / serving
  • Healthy
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A satisfying simple family dish that's ready and on the table in less than an hour.

  1. Preheat the oven to gas 6, 200°C, fan 180°C. Put the veg in a tea towel and squeeze out excess moisture. Tip into a bowl and mix in the onion, beaten egg, flour and half the parsley. Season.
  2. Divide the mixture into 8 patties, then fry in olive oil for 3-4 minutes on each side. Transfer to a baking sheet and cook for 10 minutes. Keep warm. (Once cool, the röstis can be frozen.)
  3. Preheat the grill to high. Put the fish on a foil-lined baking sheet and season. Grill for 7-10 minutes, until the flesh is cooked through.
  4. Poach the eggs for 2-3 minutes, until set. Put one fish fillet and two rösti on each serving plate and top with a poached egg. Sprinkle over the remaining parsley and serve. 

See more Fish recipes 

If serving vulnerable groups, elderly people, toddlers, pregnant women and people who are unwell, cook eggs until the whites and yolks are solid.

  • Ingredients

  • 150g (5oz) parsnips, coarsely grated
  • 150g (5oz) floury potatoes, coarsley grated
  • 150g (5oz) carrot, coarsely grated
  • 1 onion, finely chopped
  • 5 eggs, 1 beaten
  • 2tbsp plain flour
  • 2tbsp chopped parsley
  • 30ml (2tbsp) olive oil
  • 4 x 150g (5oz) fillets firm white fish
  • Energy 1655kj 395kcal 20%
  • Fat 16g 23%
  • Saturates 3g 15%
  • Sugars 7g 8%
  • Salt 0.5g 8%

of the reference intake
Carbohydrate 24.9g Protein 38.4g Fibre 5.3g


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