Celery Rosti with Poached Egg

This recipe is as delicious as it looks; celery is cut into thin strips and combined with coriander, potato, chilli and goats cheese for a rosti that will have your tastebuds tingling. The poached egg just tops it off!

School Of Nutrition Posted Sep 22, 2014 Future Fit Training

Celery Rosti with Poached Egg

celery rostiServes 4

Preparation time: 10 mins

Cooking time: 25 mins


  • 4 sticks of celery cut into very fine strips 3cm
  • 1 bunch of coriander, chopped
  • 1 large potato, peeled and grated
  • Salt & freshly ground black pepper
  • Sweet chilli sauce
  • ½ tsp chilli powder
  • Olive oil for frying
  • 4 slices of goats cheese 1cm thick
  • 4 eggs
  • Dash of vinegar


  1. Preheat the oven to 220C/425F/Gas 7.
  2. Mix the celery, coriander and grated potato together. Season and add a few drops of chilli sauce and the chilli powder.
  3. Divide the mixture into 4 and shape into patties. Fry in the oil in a shallow pan turning over once they have set to lightly brown on both sides - about 5-6 minutes.
  4. Transfer the rosti to a lightly oiled baking tray and place in the oven for 15 minutes to finish off the cooking.
  5. Place a slice of cheese on top of each rosti and put under a hot grill until lightly browned.
  6. Meanwhile poach the eggs in deep simmering water with a little vinegar for 3-4 minutes.
  7. Place the rosti on plates, add the poached egg on top and drizzle with the chilli sauce. Serve with a green salad and baby new potatoes.

If you have a favourite recipe that you would like us to feature please email nicola.white@futurefit.co.uk

Recipe from LoveCelery.

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