Baked rosti

Simple and filling. I used up my remaining 3 eggs which were coming near use by date, I always buy too many then have to think what to do with them.

Serves 4

600g Carrots

200g savoy cabbage shredded

1 x Large Onion

3 x Medium Eggs

120g Crème Fraiche

70g Medium Cheddar Cheese grated

1 x Vegetable Stock Cube

3 heaped tsps of freshly chopped Coriander

300ml Boiling Water,

Salt and Black Pepper

30ml Sunflower Oil

20 x 20cm Shallow Baking Dish

Preheat the oven to 180°C/160 fan/350°F/Gas Mark 4.

Peel and finely chop the onion, and peel and grate the carrots.

Dissolve the stock cube in the boiling water.

Sauté the chopped onions in the oil in a large frying pan on a gentle heat for 5 minutes.

Add the grated carrot, shredded cabbage and the stock to the pan, season with salt and black pepper. Keep stirring until all the liquid has gone and the carrots are dry.

Transfer to a bowl to cool. Meanwhile beat the eggs with the crème fraiche and the grated cheese.

Pour over the carrot mix, add the chopped coriander, then transfer into an ovenproof dish. Bake in the oven for 20 minutes.