Carrot rosti with poached egg and raisin jam

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This easy vegetarian rosti is made with carrots and chickpea flour, topped with a creamy poached egg and served with raisin jam. It's quick, filling and meat-free. It works well as a brunch or served for lunch with a leafy green salad. 



Raisin Jam

  • 1 cup (240 ml) raisins
  • 1 cup (240 ml) water
  • 3 tbps (45 ml) balsamic vinegar
  • 1/3 cup (80 ml) sugar
  • 2 tsps (10 ml) ground fennel seeds
  • Salt and pepper to season

Carrot Rosti

  • 1/2 pound (227 g) chickpea flour
  • 1 1/2 cups (350 ml) warm water
  • 1 tsp (5 ml) ground caraway
  • 1 tsp (5 ml) ground dill seed
  • Salt and white pepper to season
  • 24 oz. (680 g) carrots
  • Vegetable oil, for searing

For Serving

  • 6 soft-poached eggs
  • Salt and pepper to season
  • Chives, for garnish


For the Raisin Jam

  1. In a saucepan over high heat, combine the raisins, water, vinegar, sugar, fennel, salt, and pepper. Bring to a boil.
  2. Reduce the heat and simmer for 20-30 minutes until thick and jammy. Stir often to prevent sticking.
  3. Chill completely and keep cold until needed.

For the Carrot Rosti

  1. Mix the chickpea flour, warm water, caraway, dill seed, salt, and pepper with a whisk in a large bowl.
  2. Wash and peel the carrot, then shred with a box grater (large holes).
  3. Combine the cut carrot with the chickpea mixture and mix well, making sure to coat the carrot pieces well with the batter.
  4. Transfer the batter to a sieve set over a bowl and allow the excess batter to drip off.
  5. Heat oil in a non-stick pan over medium-high heat.
  6. Form thin (1/3 inch/10 mm) pancakes with the mixture and sear until golden, about 1-2 minutes per side.

To Serve

  1. Present the Rostis with warm soft-poached eggs and raisin jam.
  2. Season the eggs with salt and pepper and garnish with chives. Serve and enjoy!