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

Serves 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.