Sweet Potato Rosti with Indian Smashed Avo
Mike ReidIngredients:
- 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
Method:
- 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.
- Add the sweet potato, eggs, coriander and chilli flakes to a bowl, season well with salt and pepper and mix well to combine.
- Heat 1 tablespoon of the oil in a large non-stick frying pan over medium heat.
- 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.
- When ready to serve, divide the rosti among plates and top with the spiced avo smash.
