1 egg for the mixture plus 4 eggs to serve (poached)
2 tbsp. Lucy Bee Coconut Oil
A pinch of Lucy Bee Himalayan Salt and Lucy Bee Whole Black Peppercorns, ground
Lucy Bee Starseed Omega Oil, optional
Add the carrot and parsnip to a saucepan with hot water and a pinch of salt. Bring to a boil and simmer for 8-10 minutes until vegetables are soft.
In a separate pan, sauté the onion with 1 teaspoon of Lucy Bee Coconut Oil until golden.
Drain the carrot and parsnip then mash together using a potato masher.
Add the onion, thyme and crack the egg into the mix, stir together then divide into four and make rosti/pattie shapes. Melt the remaining Lucy Bee Coconut Oil in a frying pan and spoon in your patties. I find using a big spoon helps to form neat round ‘burger’ shapes. Fry each rosti for 2/3 minutes each side on a medium heat but be careful not to burn.
Enjoy with a poached egg on a bed of spinach, with optional Lucy Bee Starseed Omega Oil drizzled over, for a nutritious lunch!