This is a quick and easy restaurant style lunch which is both nutritious and filling. It does take a little longer to prepare but one of the great things I love is that you can make extra rosti’s and use them up the next day either warm or cold. I think this is one of my favourites, layer up the Rosti, with beetroot houmous and add a poached egg on top. Total Comfort food!

VEGETABLE ROSTI’S

1 Medium Beetroot

1 Medium Carrot

1 Small Sweet Potato

2 Eggs

Pinch Himalayan Sea Salt

Pinch Black Pepper

1 Teaspoon Onion Salt

Method

Finely grate the vegetables in a food processor or hand grater. Mix in a bowl with the egg and the seasoning. Heat a frying pan with a little oil. Take a large tablespoon or a small handful of the mixture and roughly shape and drop into the pan. As they start to cook and brown on the underside pat gently with the spatula to shape. Flip over carefully and gently pat down again. Cook until both sides are brown and centre is soft.

BEETROOT HOUMOUS

3 Large Beetroot boiled

1 tablespoon Tahini

3 tablespoon Olive Oil

1 garlic clove

Method

Blend all ingredients together until smooth. Add more olive oil to required consistency.