Indian Potato Rosti, Haddock and Poached Egg Recipe

Indian spiced potato rosti, haddock and poached egg stack recipe
Cook in Cook in:
25 mins
Serves Serves:
4
£ per Serving Cost per Serving:
£3.09
Per Serving %RI
KCALS 500
Protein 45g
Carbs 27g
Sugar 6g
Fat 22g
Sat Fat 6g
Fibre 7g
Salt 1.3g

Method

A beautiful Indian recipe which finds traditional Indian spices being complimentarily soothed by the presence of coconut milk and flavours of mint. You'll also be taken through the process of making a sambal and chutney.    

-

Grate the potato and carrot into a clean tea-towel and squeeze out any water.

In a large bowl add the grated potato and carrot and mix in the curry powder, spring onions, egg yolk and coriander, mix well.

Divide the rosti mixture in 4 and then shape into rosti shapes. Heat the sunflower oil in a large frying pan and cook the rosti’s until golden and crisp before turning cooking on the other side.

While the rosti is cooking place a pan of water on the stove about 3” deep and bring to a simmer and add a tablespoon of white wine vinegar.

Pop your grill onto high. Place the haddock onto a tray, dot with 10g of the butter and cook for about 6-7 minutes.

Crack the eggs into the simmering water and poach for 3-4 minutes.

Lastly melt the remaining 10g of butter in a saucepan and cook the spinach until wilted.

To plate up, place the rosti on your plates, top with the spinach, then the haddock and finally the poached egg. I like to sprinkle a little curry powder before serving.

Ingredients

400g Fluffy potatoes (such as Maris Piper or King Edward), peeled

4 Smoked haddock portions, about 180g per portion

200g carrot, peeled

2tsp curry powder

2 egg yolks

1tsp fresh coriander

2 spring onions, finely chopped

120g spinach leaves

20g butter

4 large eggs

2tbsp sunflower oil for frying

1tbsp white wine vinegar

400g Fluffy potatoes (such as Maris Piper or King Edward), peeled 4 Smoked haddock portions, about 180g per portion 200g carrot, peeled 2tsp curry powder 2 egg yolks 1tsp fresh coriander 2 spring onions, finely chopped 120g spinach leaves 20g butter 4 large eggs 2tbsp sunflower oil for frying 1tbsp white wine vinegar

You may also like

Mashed potato recipe

Mashed Potato Recipes

Looking for the perfect mashed potato recipe? Look no further! Taking just 5 minutes to prep this is easy for beginners!

  • Prep in: 5 mins
  • Cook in: 20 mins
Hot wok potato and beef stir-fry recipe

Hot wok potato and beef stir-fry recipe

Hot Wok Potato and Beef Stir-fry

Recreate your Saturday night takeaway with this healthier version - it tastes as great as it looks!

  • Prep in: 10 mins
  • Cook in: 10 mins
Alex Mackay’s baked King Edward, spinach & feta pie recipe

Alex Mackay’s Baked King Edward, Spinach & Feta Pie Recipe

“This is the good King Edward’s twist on the Greek filo pastry pie Spanakopita. I love a playful recipe, my pie is nestled into the potato and I serve it in a pie dish but there is no pastry in sight. Bags of spinach vary greatly in size so any that you have leftover you could serve as a side salad or wilt with some garlic to serve with the pies.”

  • Prep in: 5 mins
  • Cook in: 25 mins
Potato Yaki Udon Recipe

Potato Yaki Udon Recipe

"I’m so excited to share this recipe with you, it’s such a winner! It’s so quick to throw together and so satisfying. I love using potatoes instead of noodles, it’s a really fun twist on the dish and a nice new way to use a simple ingredient. The flavours in this are so great too – the mix of sesame, ginger, chilli and coriander with spring onions, peppers, kale and mushrooms is just so delicious. Can’t wait to hear what you all think!"