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.

You may also like

Peach & pistachio cake

This is an end of summer take on a Victoria sandwich, using peaches and mascarpone instead of jam and cream. Rose and lemon drizzle keeps the cake moist and rich, while pistachios add colour and a luxurious crunch.

Beetroot & feta salad

Beetroots are very easy to grow, and the great thing about home grown is that they can be picked when the roots are nice and small, which will make them sweeter when cooked (I roast them unpeeled in a low...

Grilled mackerel with roasted vegetables

It is the height of the mackerel season around our shores and this is such a tasty and very healthy fish, really easy to prepare and served on a simple dish of colourful Mediterranean vegetables.