- 2 cups grated sweet potato
- 1 cup grated zucchini, squeezed of excess liquid
- 2 tbs sweet potato flour or almond meal
- 2 free-range eggs
- 2 tbs coconut oil, for frying
- Salt to season
- 2 avocados, smashed
- Juice of 2 limes
- 1/4 cup extra-virgin olive oil
- 1 tbs apple cider vinegar
- Pinch of salt
- Fresh limes, to squeeze
- Fresh coriander, roughly torn
- Chilli flakes (optional)
In a bowl, combine the grated sweet potato, grated zucchini, sweet potato flour, eggs and salt until all ingredients are well incorporated.
Melt the coconut oil in a large frying pan over medium-high heat. Spoon 1 tablespoon of the mixture into the pan per rosti and fry for 3-4 minutes or until firm and golden brown on the first side, then flip and continue to cook for another 3-4 minutes or until golden brown and cooked through. Once all cooked, set aside and get onto your avocado smash.
In a small bowl, combine the avocado, lime juice, olive oil, vinegar and season generously with salt to your liking. Mix well to combine and set aside.
Serve your rostis 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.