We’ve vegged up the classic Swedish dish rÖsti using roasted zucchini, carrot and leeks in place of the classic potato. An easy way to get your five a day and it’s low carb too if you are trying to bulk up your veg intake or lower your carbs. Great for an easy brunch or a simple dinner.
Looking for more low carb recipes or vegetarian dishes with eggs for dinner?
Ingredients
Method
1.Preheat oven to 180°C/350°F. Line two oven trays with baking paper.
2.Using a vegetable peeler, peel zucchini and carrot into long thin ribbons. Combine zucchini, carrot, leek, capsicum, ricotta, mozzarella and beaten egg in a large bowl; season well. Press 2/3 cup of the vegie mixture into a 12cm round cutter on a lined tray. Remove cutter; repeat with remaining vegie mixture to make eight rounds in total. Bake for 25 minutes or until golden and crisp.
3.Meanwhile, combine watercress, oil and vinegar in a bowl; season to taste.
4.To poach eggs, bring a large wide saucepan of salted water to the boil. Break 1 egg into a cup, then slide into pan. Repeat with remaining eggs. When all eggs are in the pan, return water to the boil. Cover pan and turn off heat; stand for 4 minutes or until a light film of egg white sets over the yolks. Transfer poached eggs, using a slotted spoon, to paper towel to drain.
5.Transfer rösti to a platter, top with poached eggs. Scatter over the watercress salad. Season to taste; serve immediately.
