Enjoy these divine pumpkin and potato rosti cakes for breakfast, lunch or dinner. They are like a healthy version of hash browns, crispy and packed with flavour yet brimming with nourishing vegetables!
The rosti are infused with rosemary. Homemade balsamic reduction circles the rosti cakes, ready to provide saucy love. The meal is then beautifully balanced by a protein-rich poached egg and a side of rocket. Though everything in this meal is made from scratch, it is only a simple four step method. I hope it can become a go-to recipe that nourishes your body and soul.
Pumpkin rosti with balsamic reduction
*serves 4
INGREDIENTS
For the rosti:
- 3 cups grated pumpkin
- 3 cups grated white potato
- 2 tablespoons rosemary or thyme
- 1 organic free-range egg (or substitute 1 chia egg – 1 tablespoon chia seeds: 3 tablespoons water)
- Pinch sea salt and black pepper
- 2 teaspoons extra-virgin olive oil
For the balsamic reduction:
- ½ cup balsamic vinegar
- 2 tablespoons pure maple syrup
For the sides:
- 4 handfuls rocket
- 4 organic free-range eggs, poached (or can substitute with avocado or tempeh for vegan version)
- 1 lemon, quartered
METHOD:
- Add grated pumpkin, potato, rosemary, salt and pepper to a large bowl. Pour in whisked egg and use hands to thoroughly combine.
- Heat olive oil in a large frying pan over medium heat. Once hot, add half a cup of mixture per rosti cake to the pan (you will need to work in batches). Cook for 6-8 minutes, until browned. Then use a spatula to flip and cook on the other side for a further 2 minutes, or until crispy.
- While cooking the rest of the batches, prepare the balsamic reduction. Bring the balsamic vinegar and maple syrup to a gentle boil in a small pan over medium heat. Reduce heat and simmer for 10 minutes, until reduced by about half. Turn off heat and allow to cool.
- To serve, drizzle balsamic reduction around the inner edge of each plate. Arrange rosti cakes in the centre of the plate. Add a handful of rocket, top with a poached egg and lemon wedge.