Carrot and courgette rosti, poached egg and yoghurt dressing

INGREDIENTS:

• 1 medium courgette
• 1 medium carrot
• 1 medium potato
• 3 large eggs
• 1tbsp plain flour
• ½ tsp baking powder
• 4 tbsp vegetable oil for frying
• 3tbsp Greek yoghurt
• 1tbsp chopped mint and coriander
• ¼ tsp chilli flakes
• Rocket

METHOD

1. Coarsely grate the courgette, carrot and potato. Place into a clean t-towel and squeeze out any excess water. Place into a bowl. Add 1 of the eggs, flour, baking powder and season with salt and pepper. Mix well.
2. For the yoghurt dressing, simply mix the yoghurt, mint and coriander with the chilli flakes and a pinch of salt. 
3. Divide the rosti mix into 4 balls and then flatten to from a rough patty. 
4. Warm the oil over a low-medium heat in a non-stick frying pan, when hot, cook the rosti until golden and crisp, flip and cook on the other side until crisp and golden. Drain on kitchen roll. 
5. Whilst the rosti are cooking poached your eggs until soft. 
6. Place the rosti on to serving plates, top with a poached egg. Spoon over the yoghurt dressing and serve with some dressed rocket.