Sprout, black pudding & apple röstis served in a bowl

Sprout, black pudding & apple röstis

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Prep: 15 mins Cook: 15 mins

Easy

Serves 2

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

Nutrition and extra info

Nutrition: Per serving

  • kcal553
  • fat39g
  • saturates7g
  • carbs31g
  • sugars11g
  • fibre4g
  • protein17g
  • salt1.3g
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Ingredients

  • 1 medium potato, peeled and halved
    Potato

    Potato

    po-tate-oh

    The world's favourite root vegetable, the potato comes in innumerable varieties. A member of…

  • 1 large apple, peeled
    Apples

    Apple

    ap-pel

    Grown in temperate regions, apples are one of the most widely cultivated tree fruits. There are…

  • 100g Brussels sprouts
    Brussels sprouts

    Brussels sprouts

    bruss-ell spr-ow-t

    The quintessential Christmas dinner veg, Brussels sprouts are throught to have been cultivated…

  • 100g black pudding
  • 1 garlic clove, crushed
  • 1 tsp cumin seeds
  • 3 tbsp vegetable oil, plus a little extra
  • 2 eggs
    Eggs

    Egg

    egg

    The ultimate convenience food, eggs are powerhouses of nutrition, packed with protein and a…

  • parsley, to serve
    Parsley

    Parsley

    par-slee

    One of the most ubiquitous herbs in British cookery, parsley is also popular in European and…

Method

  1. 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.

  2. 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.

  3. 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.

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