Description
Rosti:
- Peel, clean and grate the potato. Squeeze to remove moisture – this is important to make sure the potato crisps up.
- In a bowl, add the garlic and parsley, salt & pepper.
- Make a 2cm rosti with your hands.
- Heat the oil and butter over a medium heat.
- Fry the rosti until it is golden brown on both sides. Set aside.
Basil & Jalapeno Salsa:
- Chop jalapeno and basil very finely.
- Place in a small bowl, add lime juice, salt and pepper to taste.
- Add a drop of oil if the texture is too firm.
Poached Egg:
- Bring a pot of water to the boil, then reduce to a bare simmer.
- Crack egg into a cup, then lower it gently into the water. Swirl it once just to get the egg slightly clumped.
- Turn off the heat, put the lid on and let it rest for 4 mins.
- Remove the egg with a slotted spoon and set it on a paper towel to drain.
Next mash the avocado, lime, salt and pepper and set it aside
Heat some oil in a medium pan. Fry the Beetroot burger for 2-3 minutes on each side, until it is slightly golden and heated through.
The Stack:
- Lay the potato rosti on the bottom
- Cover the diameter of the rosti with the smashed avocado
- Next add the beetroot burger
- Add egg and top with salsa.
- Garnish with micro greens and serve!
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