Crispy Sweet Potato Rosti with Avocado Smash

Crispy Sweet Potato Rosti with Avocado Smash

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Crispy Sweet Potato Rosti with Avocado Smash

Here’s the recipe to my golden brown crispy sweet potato rosti fried to perfection and topped with a spicy and zesty avocado smash, fresh herbs and a squeeze of lime juice. 

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  • INGREDIENTS

    SWEET POTATO ROSTI

    2 cups grated sweet potato
    2 tablespoons sweet potato flour or almond meal
    2 tablespoons arrowroot or tapioca flour
    2 free-range eggs or vegan flax eggs
    2 tablespoons Luke Hines' Incredible Coconut Oil for frying Get it here
    Salt to season 

    AVOCADO SMASH

    2 avocados, smashed
    Juice of 2 limes
    1/4 cup extra-virgin olive oil
    1 tablespoon apple cider vinegar
    Pinch of salt 

    TO SERVE

    Fresh limes, to squeeze  
    Fresh Coriander, roughly torn
    Chilli flakes, to garnish (optional)
    Sea salt and cracked pepper, to season

  • METHOD

    In a bowl combine the grated sweet potato, sweet potato flour or almond meal, arrowroot or tapioca flour, eggs and salt in a bowl. Use a spoon to mix well to combine until all ingredients are well incorporated. 

    Melt the coconut oil in a large fry-pan over medium high heat. Spoon 1 tablespoon of batter into the pan per rosti and fry, in batches for 3-4 minutes until firm and golden brown on the first side, then flip and continue to cook for another 3-4 minutes until golden brown and cooked through. Repeat and once all cooked, set aside and get onto your avocado smash. 

    In a small bowl combine the smashed avocado, lime juice, olive oil, vinegar and season generously with salt to your liking. Mix well to combine and set aside to serve.

    Serve your sweet potato Rosti with generous dollops of the avocado smash, dress with the fresh herbs, sprinkle with chilli flakes, season well with salt and serve alongside fresh lime wedges.


    SERVES 2

    To make a flax egg, mix 1½ tablespoons flaxseed meal with 60 ml (¼ cup) cold water in a bowl. Set aside until the mixture has begun to bind and thicken and is all ‘goopy,’ like an egg. It’s as simple as that. For more flax eggs, just scale up the quantities (for 2 flax eggs, double the quantity and so on). And if you don’t like flaxseeds? Simply substitute the ground flax out for the same quantity of ground chia seeds. Too easy.

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