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Ingredients


For the zucchin/courgette rösti

2 large baking potatoes, coarsely grated

salt and pepper

1 zucchini/courgette, grated

2 tbsp olive oil

For the poached egg

2 tsp white wine vinegar

4 free-range eggs











Method

 

For the zucchini/courgette rösti, generously season the grated potatoes and then mix with the zucchini/courgette. Shape the mixture into flat patties, then cover and chill for 20 minutes.

In a frying pan, heat the oil  over a medium heat. Fry the rösti for four minutes each side, or until crisp and golden-brown. Drain on a plate kitchen paper and keep warm until ready to serve.

For the poached egg, heat a pan of water to a very gentle simmer (the water should be just trembling and there should be a few bubbles rising up from the bottom of the pan).

Add the vinegar, break in the eggs and poach for three minutes. Lift out with a slotted spoon and drain briefly on kitchen paper. To serve, place a rösti in the centre of each plate and top with the poached eggs.


Recipe adapted from: Good Food

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We recommend the help  of a registered dietician Low FODMAP & Gluten free Recipe - Zucchini rösti with poached egg