100g Beetroot

250g Potato

250g Parsnip

½ Small Onion

2tbsp Flat Leaved Parsley

2tsp Cayenne Pepper

2tbsp Rice Flour

2 Beaten Eggs

1tbsp Vegetable Oil

6 Eggs

Go veggie for a day and celebrate National Vegetarian Week, from 16-22 May, with a delicious recipe for a meat-free breakfast

  1. Peel and coarsely grate potatoes, parsnips, beetroot and onion into a clean tea towel and ring out as much moisture as possible.
  2. In a large bowl, mix the grated vegetables with parsley, cayenne pepper and rice flour. Add the beaten eggs to hold the mixture together and form into 4 or 6 patties.
  3. Add rostis to hot oil and butter and fry for 3 to 4 minutes on each side.
  4. Meanwhile, poach the eggs in boiling water.
  5. Drain cooked rostis on kitchen paper before putting them on warmed plates and topping with a poached egg.

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