Sprout, black pudding & apple röstis
Make tasty potato röstis with apple, Brussels sprouts and black pudding. Cumin and garlic boost the flavour for a tasty side dish, supper, or brunch
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Prep:15 mins
Cook:15 mins
- Serves 2
- Easy
Nutrition per serving
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kcal 553
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fat 39g
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saturates 7g
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carbs 31g
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sugars 11g
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fibre 4g
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protein 17g
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salt 1.3g
Ingredients
- 1 medium potato, peeled and halved
- 1 large apple, peeled
- 100g Brussels sprouts
- 100g black pudding
- 1 garlic clove, crushed
- 1 tsp cumin seeds
- 3 tbsp vegetable oil, plus a little extra
- 2 eggs
- parsley, to serve
Method
Put the potato in a bowl, cover with cling film and microwave on high for 4 mins until partially softened, then leave to cool slightly. Meanwhile, grate the apple and sprouts, to their cores, into a clean tea towel, then grate the potato on top and use the tea towel to squeeze out as much moisture as possible. Tip into a bowl, crumble in the black pudding, add the garlic and stir through the cumin seeds. Season generously.
Heat 1½ tbsp oil in a frying pan over a medium heat. Add half the potato mix, flatten with the back of a spatula to a thickness of around 1½ cm and fry for 3 mins. Put a plate on top of the pan, flip the rösti over, slide back into the pan and cook for 3 mins on the other side. Once golden, set aside, covered with some kitchen foil, and repeat with the remaining mixture to make a second rösti.
Meanwhile, use a separate pan to fry the two eggs in a little oil. Serve each rösti topped with a fried egg, some cracked black pepper and a scattering of parsley.