Sweet potato & ginger rostis, avocado & tenderstem by Mindful Chef | Mealz

Sweet potato & ginger rostis, avocado & tenderstem

2 Servings

5 min Prep, 25 min Cook

Easy

Allergy Friendly

Rating:

Views: 127

Ingredients

Cooking Stages

    • 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 a large frying pan with 1 tsp oil on a medium heat and fry the ginger, chilli, grated sweet potato and half of the red onion for 5 mins until softened.

    • Place the contents of the pan into a bowl, add the coriander and chickpea flour, mix well and season. Form into 6 round shapes 1cm thick.

    • Heat the same frying pan on a medium-high heat with 1 tbsp oil and fry the rostis for 3-4 mins each side until golden brown.

    • Heat the same frying pan on a medium-high heat with 1 tbsp oil and fry the rostis for 3-4 mins each side until golden brown.

    • Peel and de-stone the avocado and crush in a bowl with a fork, season. To make a salsa; in a separate bowl, finely chop the tomatoes and mix with the remaining red onion and half of the juice from the lime.

    • To serve, place the sweet potato & ginger rostis overlapping on a warm plate, place a spoonful of avocado and a spoonful of salsa between each rosti. Serve alongside the tenderstem and drizzle over the remaining lime juice.

Nutrition Facts

Serving Size 0 g

Amount Per Serving
Calories 487 cals24%
% Daily Value*
Kilojoules 2683.5 kJ24%
Fat 23 g35%
Sodium 0 mg0%
Carbohydrate 66 g22%
Protein 13 g26%
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

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