Sweet Potato Rosti with Indian Smashed Avo

Mike Reid


  • 350g sweet potato (about two medium) peeled and grated
  • 2 free-range eggs, whisked
  • ¼ cup coriander leaves, chopped
  • ½ tsp dried chilli flakes (optional) 
  • Sea salt and freshly ground black pepper
  • ¼ cup extra virgin olive oil 

For the Indian-Spiced Avocado Smash 

  • 1 large avocado, roughly mashed
  • 1 tbsp coriander leaves, chopped
  • 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 
  • 1 tbsp apple cider vinegar 
  • Sea salt and freshly ground black pepper


  1. For the avocado smash, add all the ingredients to a bowl and mash them together with a fork. Season with salt and pepper and set aside.
  2. Add the sweet potato, eggs, coriander and chilli flakes to a bowl, season well with salt and pepper and mix well to combine. 
  3. Heat 1 tablespoon of the oil in a large non-stick frying pan over medium heat. 
  4. Working in batches, spoon 2-3 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 a paper towel and transfer to a low oven to keep warm while you cook the rest, adding the remaining oil to the pan as you go.
  5. When ready to serve, divide the rosti among plates and top with the spiced avo smash.
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