Ingredients

350g sweet potato (about two medium) peeled and grated

3 tbsp flax seeds, mixed with 6 tbsp water to make flax eggs

1/4 cup coriander leaves, chopped

1/2 tsp dried chilli flakes (optional)

Sea salt and freshly ground black pepper

1 tablespoon coconut oil for frying

Indian-spiced Avocado Smash

1 large avocado, roughly mashed

1 tbsp chopped coriander leaves

¼ red onion, finely diced

½ tsp each ground cumin, ground coriander & dried chilli flakes

zest and juice of 1 lime, plus extra wedges to serve

Cocolife non-aerosol avocado oil spray

1 tbsp apple cider vinegar (optional)

sea salt and freshly ground black pepper

Method

Add the sweet potato, flax eggs, coriander and chilli flakes to a bowl, season well with salt and pepper and mix well to combine.

Heat 1 tablespoon of the coconut oil in a large nonstick frying pan over medium heat. Working in batches, ladle 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 paper towel and transfer to a low oven to keep warm while you cook the rest, adding the remaining coconut oil to the pan as you go.

For the avocado smash, add all the ingredients to a bowl and mash them together with a fork (I sometimes add 2 tablespoons of avocado oil and 1 tablespoon of apple cider vinegar to this if my avocado is a little firm). Season with salt and pepper and set aside.

When ready to serve, divide the rosti among plates and top with the spiced avo smash.

Season well with salt and pepper and enjoy.