SWEET POTATO RÖSTI WITH AVOCADO, CORIANDER AND CHILLI
Packed with flavour and so moreish, sweet potatoes are a great source of minerals and vitamins, particularly C and E. They are also rich in fibre, which is great for the digestive system. All the veggies in this count towards your five a day.
INGREDIENTS (Serves 4)
◆ 600g sweet potato,
peeled
◆ 1 medium red onion,
peeled and very finely chopped
◆ 2 medium garlic cloves, peeled and
crushed
◆ 1 tsp cumin seeds or ground cumin ◆ 1 tsp ground coriander
◆ ½ tsp ground cinnamon
◆ 5 tbsp gram (chickpea) flour or
plain white flour
◆ 4 tbsp extra virgin olive oil, plus
extra to fry
◆ Sea salt and freshly ground black
pepper, to taste
TO SERVE
◆ 2 ripe avocados
◆ Chopped coriander leaves
◆ 1 red chilli, deseeded and thinly
sliced
◆ Lime wedges (optional) 1 Coarsely grate the sweet potato. Place it in the centre of a clean tea towel, roll the towel up and squeeze out as much liquid as possible over a sink, twisting the towel as you go. 2
Tip the sweet potato into a bowl and mix with the red onion, garlic, cumin, coriander, cinnamon, flour and 4 tablespoons of olive oil. Season with 2 teaspoons of salt and half a teaspoon of black pepper, then use clean hands to bring everything together. 3
Add a tablespoon of oil to a large non-stick pan and place it over a medium-low heat. Take 2 tablespoons of the sweet potato mixture in your hand and tightly compact it into a ball, then gently
flatten it into a disc and place it in the hot pan. Repeat with more of the mixture, taking care not to overcrowd the pan. Fr y the rösti for 4–5 minutes until golden on one side, then gently flip over and fr y for another 4–5 minutes, until golden and cooked through. Transfer to a plate and continue until you’ve used all the mixture, adding more oil as needed. 4 Halve the avocados, remove the stones and slice the flesh. Plate up the rösti and avocado, season and scatter over the coriander leaves and chilli. Drizzle with a little more olive oil and serve immediately with lime wedges if desired.