SWEET POTATO ROSTI WITH AVO, CORIANDER AND CHILLI

Packed with comforting, rich flavour, sweet potatoes are a great source of minerals and vitamins, particularly C and E. They are high in fibre, which is beneficial for the digestive system. Sweet potatoes, considered a superfood by nutritionists, count towards your five a day.

PREPARATION TIME: 10 minutes

COOKING TIME: 20 minutes

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 for frying

● 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 up the towel 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 salt and half a teaspoon black pepper, then use your 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.

4 Fry the rosti for 4-5 minutes until golden on one side, then gently flip and fry for another 4-5 minutes, until golden and cooked through. Transfer to a plate and continue until you’ve used all the mixture, adding oil as needed.

5 Halve the avocados, remove the stones and slice the flesh. Plate up the rosti and avocado, season and scatter over the coriander leaves and chilli. Drizzle with a little more olive oil and serve immediately with the lime wedges, if desired.