Celery Rosti with Coriander and Poached Egg

Serves – 4
Preparation time – 10 minutes
Cooking time – 5 minutes

Ingredients
• 4 sticks of celery cut into very fine strips 3cm
• 1 bunch of coriander, chopped
• 1 large potato, peeled and grated
• Salt and 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

Method
Preheat the oven to 220C/425F/Gas 7. Mix the celery, coriander and grated potato together. Season and add a few drops of chilli sauce and the chilli powder. 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. Transfer the rosti to a lightly oiled baking tray and place in the oven for 15 minutes to finish off the cooking. Place a slice of cheese on top of each rosti and put under a hot grill until lightly browned. Meanwhile poach the eggs in deep simmering water with a little vinegar for 3-4 minutes. 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. www.lovecelery.co.uk