A perfect marriage of contrasting flavours and textures. The potato röstis, all crispy exterior and tender interior, provide a sturdy base for the poached eggs.
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Serves
4
Potato
Ras el Hanout
Spring Onion
Garlic
Carrot
Kale
Lemon
Coriander
Egg
Yoghurt
Serves
4
Potato
Ras el Hanout
Spring Onion
Garlic
Carrot
Kale
Lemon
Coriander
Egg
Yoghurt
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Step 1.
Slice the spring onions and add them to a mixing bowl. Finely grate in the garlic and zest the lemon in. Now, finely chop the coriander stems and add them in, too. Grate the potatoes into a tea towel, and squeeze as much water out as possible then tip into the mixing bowl. Stir well and set aside while you make the slaw.
Step 2.
Make the carrot slaw. Roughly chop the kale, add it to a bowl and massage with the juice of the lemon until soft. Use a peeler to peel the carrots into long ribbons into a bowl – you can discard the skin if you like. Add most of most of the coriander leaves, add in your ras el hanout, season, toss well and set aside.
Step 3.
Separate the grated potato mixture out into 8 portions. Heat the olive oil in a large frying pan over a medium-high heat, add 1 portion of the potato mixture in and flatten with a spatula. Cook for 2 mins, then flip and cook on the other side for 2 mins. Pile them onto plates as you cook and repeat the process with the remaining potato mix. You should be able to make 2 röstis per person. Add a splash of more oil and fry the eggs to your liking.
Step 4.
Top the cakes with a dollop of yoghurt and the fried eggs. Serve the slaw on the side, scatter with remaining coriander to serve.
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