Sunny sweet potato rosti with poached eggs
Vegetarian
30 Min
pretty easy
4 People
Rating starstarstarstarstar
Crispy cumin spiced sweet potato cakes, topped with crunchy vegetables, poached egg and served with a basil mayonnaise.
1. Set oven to 150ºC. Roughly chop basil leaves. Blend with lime zest, juice, 2 1/2 tbsp mayonnaise and 2 tbsp olive oil using a stick mixer. Season with salt and pepper to taste. Set aside in the fridge until serving.

2. Coarsely grate sweet potatoes. Combine in a bowl with 1 beaten egg, 2 tsp cumin, salt and pepper.

3. Heat a frypan over medium heat with enough oil to cover the base. Spoon 1/4 cups of rosti mixture into the pan and cook (in batches) for 3-4 minutes on each side, or until golden and crispy. Drain on paper towel and keep warm in the oven.

4. Bring a saucepan of water to simmer.
 Slice capsicum and halve sugar snap peas. Blanch broccolini for 1 minute. Remove and halve. Toss with fresh vegetables and 1/2 tbsp olive oil. Reserve saucepan for eggs.

5. Add 1 tbsp vinegar to simmering water. Use a whisk to create a whirlpool. Crack eggs into the centre and cook for 3-4 minutes. Remove with a slotted spoon and drain well. 
*see notes

6. Divide rostis between plates. Top with vegetables and poached eggs. Slice chives and chilli, scatter over top. Serve with basil dressing.

Notes:
Use grater attachment for food processor if you have one. 



Eggs can be boiled or fried if preferred.
basil 1/3 bunch
lime 1

sweet potatoes 600g
Eggs 5

Red capsicum 1
Sugar snap peas 1/2 punnet (125g)
broccolini 1 bunch

Chives 1/2 bunch
Red chilli 1

From your pantry:
oil (for cooking + olive oil), salt, pepper, ground cumin, mayonnaise, white vinegar (optional)