FOR THE ROSTI
2 cups grated sweet potato
2 tablespoons sweet potato flour or almond meal
2 free-range eggs or vegan flax eggs
2 tablespoons coconut oil, for frying
Salt to season
FOR THE AVOCADO SMASH
2 avocados, smashed
Juice of 2 limes
1/4 cup extra-virgin olive oil
1 tablespoon apple cider vinegar
Pinch of salt
Fresh limes, to squeeze
Fresh Coriander, roughly torn
Chilli flakes, to garnish (optional)
In a bowl combine the grated sweet potato, sweet potato 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. 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.
Compliments: Luke's recipes
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