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Rosemary and fennel pumpkin rosti with fried eggs
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Rosemary and fennel pumpkin rosti with fried eggs

Serves: 4
Time to make: 35 mins
( Hands-on time: 20 mins )
Total cost: $ 14.60 / $ 3.65 per serve

(at time of publication)


Rosemary and fennel pumpkin rosti with fried eggs
  • Ingredients

  • Nutrition Info.


Variations

Make it vegan: Omit fried eggs and use egg replacer in the batter.

Make it low FODMAP: Use 2 cups grated buttercup pumpkin and 3 cups grated carrot. Use 1/2 avocado.

Photographer: Mark O'Meara
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