Riverford Wicked Leeks
Spiced Root Rostis & Egg with Celery Salsa

Spiced Root Rostis & Egg with Celery Salsa

Deliveries from Mon 18th Nov - Fri 22nd Nov
£13.25
2
+
Save 5% when you buy 2 recipes, and 10% when you buy 3 or more!
895 calories
60 mins cooking time
Vegetarian
Foodie

A note from our cooks

This recipe will take 60 mins. Little root vegetable cakes are spiced up with warming cumin, coriander and caraway, fried and topped with an egg. On the side, a crisp celery and herb salsa adds crunch and flavour.

Ingredients

  • capers
  • carrot
  • baking potato
  • parsnip
  • red onion
  • lemon
  • rosti spice pot
  • garlic
  • celery
  • parsley
  • mint
  • cider vinegar
  • eggs
  • plain flour
  • alfalfa sprouts
  • watercress

Already in your kitchen

salt & pepper
oil for frying
olive oil

Nutritional Info
per 100g
per 683g serving
Energy(kJ)
544kJ
3716kJ
Energy(kCal)
131kCal
895kCal
Fat(g)
9.1g
62g
of which Saturates(g)
1.3g
8.9g
Carbohydrate(g)
7.4g
51g
of which Sugars(g)
2.3g
16g
Protein(g)
3.6g
25g
Salt(g)
0.2g
1.4g

Allergens & information

capers (capers, water*, white wine vinegar, salt*), carrot, baking potato, parsnip, red onion, lemon, rosti spice pot (ground coriander, ground cumin, cumin seeds, caraway, turmeric), garlic, celery, parsley, mint, cider vinegar, eggs, plain flour (wheat (calcium*, iron*, niacin*, thiamin*)), alfalfa sprouts, watercress

For allergens see the above ingredients in bold. *Non-organic

Packed on our farm, where we also store and handle nuts, peanuts, celery, eggs, gluten, fish, molluscs, milk, mustard, sesame and soya

Not suitable for people with severe allergies

Cook within 5 days