Vegetarian

Spicy Sweet Potato Rostis with Indian Avo Smash

17 May, 2020 . 0

Inexpensive and quick to prepare, this Indian-inspired breakfast (or brunch) is crispy, spicy and zesty all rolled into one!

Ingredients

350g sweet potato (about 2), peeled and grated
2 free-range eggs or Flax Eggs
1/4 cup chopped coriander leaves
1/2 tsp chilli flakes (optional)
Sea salt and freshly ground black pepper
2 tbs coconut oil

Indian Avo Smash

1 large avocado, roughly mashed
1 tbs chopped coriander leaves, plus extra to serve
1/4 red onion, finely diced
1/2 tsp ground cumin
1/2 tsp ground coriander
1/2 tsp chilli flakes, plus extra to serve
Zest and juice of 1 lime, plus extra wedges to serve
2 tbs extra-virgin olive oil
1 tbs apple cider vinegar
Sea salt and freshly ground black pepper

Method

Step 1.
For the avo smash, add all the ingredients to a bowl and mash them together with a fork (add a little extra-virgin olive oil and apple cider vinegar to this if the avocado is a little firm). Season with salt and pepper and set aside.

Step 2.
Add the sweet potato, flax eggs, chopped coriander and chilli flakes to a bowl, season with salt and pepper and mix well to combine.

Step 3.
Heat 1 tablespoon of the coconut oil in a large non-stick frying pan over medium heat.Working in batches, ladle 3 tablespoons of the sweet potato mixture per rosti into the pan and spread it out a little, then cook for 3–4 minutes, or until golden and crispy and firm enough to flip with a spatula. Turn and cook for a further 3–4 minutes, then drain on paper towel and transfer to a low oven to keep warm while you cook the rest, adding the remaining coconut oil to the pan as you go.

Step 4.
When ready to serve, divide the rostis among plates, top with the spiced avo smash and scatter over the extra coriander leaves, chilli flakes and an extra sprinkling of salt. Enjoy with the lime wedges on the side for squeezing over.

Serves 4