Annabel Karmel’s sweet potato and carrot rostis

Sweet potato and carrot rostis
  • Prep: 10 mins
  • Cook: 10 mins

Suitable for: baby and toddler (9 months+)
Serves: 2 adult portions and 5 baby portions


  • 125g carrot, peeled and grated
  • 175g sweet potato, peeled and grated
  • 50g Parmesan, grated
  • 3 spring onions, sliced
  • 1 tsp fresh thyme, chopped
  • 3 medium British Lion eggs, beaten
  • 70g self-raising flour
  • 1 tbsp sunflower oil
  • Topping
  • 1 medium British Lion egg per adult portion – poached
  • 1 medium British Lion egg for baby / toddler portion – poached egg yolk, drizzled


  1. Measure all of the ingredients except the oil into a large bowl. Mix well.
  2. Heat a little oil in a large frying pan, then add heaped tablespoons of the mixture to the pan.
  3. Spread out and cook for 2 to 3 minutes each side.
  4. You can make large rostis for adults by adding 2 heaped tablespoons of mixture to the pan, cooking them for 3 to 4 minutes each side.
  5. For the poached egg topper, bring a pan of water to the boil and swirl the water. Crack each of the British Lion eggs into a ramekin. Tip into the water, then repeat with the second and third eggs.
  6. Gently simmer for 3 to 4 minutes until the white is cooked but the yolk is still runny. Drain onto kitchen paper.
  7. Add a poached egg to each adult portion and just the yolk to a baby / toddler portion.

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3.1 / 5 rating (50 votes)

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