Spicy Sweet Potato Rosti with Indian Avocado Smash

Cook Time 30 minutes

Servings 4

Ingredients

350g sweet potato (about two medium) peeled and grated

3 tbsp flax seeds, mixed with 6 tbsp water to make flax eggs

¼ cup coriander leaves, chopped

½ tsp dried chilli flakes (optional)

Sea salt and freshly ground black pepper

2 tbsp coconut oil

Indian-spiced avocado smash

1 large avocado, roughly mashed

1 tbsp chopped coriander leaves

¼ red onion, finely diced

½ tsp ground cumin

½ tsp ground coriander

½ tsp dried chilli flakes

zest and juice of 1 lime, plus extra wedges to serve

2 tbsp extra virgin olive oil (optional)

1 tbsp apple cider vinegar (optional)

sea salt and freshly ground black pepper

Method

For the avocado smash, add all the ingredients to a bowl and mash them together with a fork (I sometimes add 2 tablespoons of extra virgin olive oil and 1 tablespoon of apple cider vinegar to this if my avocado is a little firm). Season with salt and pepper and set aside.

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

Heat 1 tablespoon of the coconut oil in a large nonstick 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.

When ready to serve, divide the rosti among plates and top with the spiced avo smash.