Sweet potato & ginger rostis recipe

Ingredients:

• • • 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

Method:

1. 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.
2. 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.
3. 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.
4. 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.
5. 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.
6. 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.
7. 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.