Spicy Sweet Potato Rostis with Indian Avo Smash

Name: Spicy Sweet Potato Rostis with Indian Avo Smash
Ingredients: 350g sweet potato (~2), peeled and grated; 2 flax eggs; 1/4 cup chopped coriander leaves; 1/2 tsp chilli flakes(optional); sea salt and freshly ground pepper; 2 Tbsp coconut oil; 1 large avocado, roughly mashed; 1 Tbsp chopped coriander leaves, plus extra to serve; 1/4 red onion, finely diced; 1/2 tsp ground cumin; 1/2 tsp ground coriander; 1/2 tsp chilli flakes, plus extra to serve; zest and juice of 1 lime, plus extra wedges to serve

Based on Luke Hines's recipe in Eat More Vegan.

Ingredients

Makes

350g sweet potato (~2), peeled and grated
2 flax eggs
1/4 cup chopped coriander leaves
1/2 tsp chilli flakes(optional)
sea salt and freshly ground pepper
2 Tbsp coconut oil
1 large avocado, roughly mashed
1 Tbsp chopped coriander leaves, plus extra to serve
1/4 red onion, finely diced
1/2 tsp ground cumin
1/2 tsp ground coriander
1/2 tsp chilli flakes, plus extra to serve
zest and juice of 1 lime, plus extra wedges to serve

Preparation

For the avo smash, add all ingredients to a bowl and mash them together with a fork. Season well with salt & pepper and set aside.
Add the sweet potato, flax eggs, chopped coriander and chilli flakes to a bowl, season with salt and pepper and mix well to combine.
Heat 1 Tbsp of coconut oil in a large non-stick frying pan over medium heat. Working in batches, ladle 3 Tbsps of sweet potato mixture per rosti into pan and spread out a little, then cook for 3-4 mins or until crispy and firm enough to flip.
Turn and cook for a futher 3-4 mins, then drain on paper towel and transfer to low oven to keep warm while you cook the rest, adding remaining coconut oil to the pan as you go.
When ready to serve, divide the rostis among plates, top with spiced avo smash and scatter extra coriander leaves, chilli flakes and an extra sprinkling of salt. Enjoy with lime wedges on side for squeezing over.