Root veg rosti
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Ingredients
Method
1
Preheat the oven to 200˚C, gas mark 6. Put the root veg, sprouts, onions, egg, flour, cumin and salt in a bowl. Mix with a wooden spoon. Heat the oil in a small-medium ovenproof frying pan on a low heat. Put the mixture in the pan, press down with the back of the spoon and cook for 8 minutes.
2
Put the pan in the oven; cook for 8-10 minutes, until golden and crisp. Carefully turn out onto a serving plate and use a sharp knife to cut into 4 wedges. Serve with the poached eggs, plus smoked salmon (if using), the extra spring onion ribbons and lemon wedges, for squeezing over.
