Annabel Karmel’s sweet potato and carrot rostis
- Prep: 10 mins
- Cook: 10 mins
Suitable for: baby and toddler (9 months+)
Serves: 2 adult portions and 5 baby portions
Ingredients
125g carrot, peeled and grated
175g sweet potato, peeled and grated
50g Parmesan, grated
3 spring onions, sliced
1 tsp fresh thyme, chopped
3 medium British Lion eggs, beaten
70g self-raising flour
1 tbsp sunflower oil
Topping
1 medium British Lion egg per adult portion – poached
1 medium British Lion egg for baby / toddler portion – poached egg yolk, drizzled
Method
- Measure all of the ingredients except the oil into a large bowl. Mix well.
- Heat a little oil in a large frying pan, then add heaped tablespoons of the mixture to the pan.
- Spread out and cook for 2 to 3 minutes each side.
- You can make large rostis for adults by adding 2 heaped tablespoons of mixture to the pan, cooking them for 3 to 4 minutes each side.
- For the poached egg topper, bring a pan of water to the boil and swirl the water. Crack each of the British Lion eggs into a ramekin. Tip into the water, then repeat with the second and third eggs.
- Gently simmer for 3 to 4 minutes until the white is cooked but the yolk is still runny. Drain onto kitchen paper.
- Add a poached egg to each adult portion and just the yolk to a baby / toddler portion.
You might also like
Eggy bread with fruit
Eggy bread is a delicious and nutritious treat for babies to enjoy eating with their fingers. The eggs provide...
Easter bunny crumpets
Get the kids involved in making our fun Easter bunny crumpets. Play around with different coloured veggies to create...
Scrambled eggs with pea puree
A soft-textured scrambled egg recipe, ideal for one of baby’s early meals and packed full of nutrition with high...
Frittata fingers
A tasty baked frittata that’s cut into fingers to provide a nutritious meal, ideal finger food. It’s packed full...