Rosti Florentine (Can Be Gluten-Free)
photo by Starrynews
- Ready In:
- 30mins
- Ingredients:
- 12
- Serves:
-
6
ingredients
-
Rosti
- 700 g potatoes, peeled and grated
- 1 egg, lightly beaten
- 50 50 g gluten-free blended flour or 50 g rice brown rice flour
- 25 g parmesan cheese, grated
- 2 tablespoons parsley, chopped
- salt & freshly ground black pepper, to taste
-
Oil for frying
- 4 tablespoons vegetable oil
-
Topping
- 6 colby cheese slices or 6 slices swiss cheese
- 1 garlic clove, crushed
- 150 g baby spinach leaves
- 6 poached eggs
- fresh ground black pepper, extra, to taste
directions
- Mix the grated potato, egg, flour, grated parmesan cheese, chopped parsley and seasonings.
- Form mixture into 6 patties.
- Heat the oil in a non-stick frypan and cook patties until crisp and golden. Flip over to cook both sides.
- When cooked top each rosti with a slice of cheese. Cover the pan with a lid or tightly fitting aluminium foil and cook until the cheese just begins to melt.
- Place rosti onto warmed plates.
- Add garlic and spinach to the frypan and cook for 30 seconds until wilted.
- Season the wilted spinach with salt and peper to taste.
- To serve, top each rosti with wilted spinach and a poached egg, then season with black pepper.
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RECIPE SUBMITTED BY
Jubes
Australia
Aussie Mum - gluten-free