Sprout, black pudding & apple röstis served in a bowl

Sprout, black pudding & apple röstis

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(4 ratings)

Prep: 15 mins Cook: 15 mins


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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  • 1 medium potato, peeled and halved



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

  • 1 large apple, peeled



    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



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

  • parsley, to serve



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


  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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Comments, questions and tips

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Jeremy Bolwell's picture
Jeremy Bolwell
8th Jan, 2018
This is one of those recipes that takes good items and ingredients and by mashing them together somewhat detracts from the good starting point. Its a bit like mixing every colour in your painting palette together and ending up with brown. I would rather eat mash, with sprouts and black pudding, crowned with say a poached egg and an apple for dessert instead. I will try its again just to be sure but unless youre a passionate rosti fan.... Its doesnt LOOK great and doesnt even taste great. Sorry! Plus it takes longer to prep than if cooked separately.
5th Jan, 2018
Tasty and I would try it again but not quite right first time. I did the potatoes int he microwave for 3 minutes but that was too long and they were too cooked and didn't hold their shape at all once grated. More a big ball of mashed potato. I didn't do enough sprouts but couldn't bear to grate any more and I couldn't find my food processor attachment. I'd definitely do the recommended amount next time. Couldn't taste the apple at all which was disappointing. Cumin a bit over powering too. Overall, nice idea and I'd try it again but would need to tweak it.
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