Serves 2 | Gluten-free
This is an incredibly tasty brunch but it’s so satisfying it can be enjoyed at lunch or dinner too! The zingy fresh ginger and heat of the chilli works beautifully well with the creamy crushed avocado and a refreshing ripe tomato and red onion salsa.
If you’re looking for a protein hit, top the rostis with two oozing poached eggs, it will taste amazing an will set you up for the rest of the day.
- 300g sweet potatoes
- 1 red onion
- 4cm fresh ginger
- 1/2 fresh red chilli
- handful of fresh coriander
- coconut oil
- 4 tbsp chickpea flour
- 200g tenderstem broccoli
- 1 avocado
- 2 tomatoes
- juice of 1 lime, plus extra wedges to serve
- sea salt and black pepper
- Peel and grate the sweet potato and dice the red onion. Peel and finely chop the ginger and finely chop the red chilli and coriander.
- Heat 1 teaspoon of coconut oil in a large frying pan on a medium heat and fry the ginger, chilli, grated sweet potato and half the red onion for 5 minutes, until softened.
- Transfer the contents of the pan to a bowl, add the coriander and chickpea flour, mix well and season. Form into 6 round shapes 1cm thick.
- Heat 1 tablespoon of oil in the same frying pan on a medium-high heat and fry the rostis for 3-4 minutes each side, until golden brown.
- Meanwhile, trim the tenderstem broccoli. Place in a steamer over a saucepan of boiling water, cover and cook for 5-7 minutes until cooked, then set aside and keep warm.
- Peel and de-stone the avocado and crush it in a bowl with a fork, then season with salt and pepper. To make the salsa, finely chop the tomatoes and in a separate bowl mix them with the remaining red onion and half the lime juice.
- To serve, top each rosti with a spoonful of crushed avocado and a spoonful of salsa and drizzle over the rest of the lime juice. Serve the tenderstem and remaining salsa alongside.
This recipe is taken from p.46 of our cookbook Mindful Chef: Eat Well, Live Better.