Less than 30 minutes
Makes 8-10
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Ingredients
- 800g carrots, washed and grated
- 1 (200g) sweet potato, peeled and grated
- 2 tsp (10ml) ground cumin
- 1 tsp (5ml) chilli flakes
- ½ tsp (3ml) ground coriander
- ½ tsp (3ml) cinnamon
- 4 tsp (20ml) cornflour
- 2 eggs
- Salt and milled pepper
- ½ punnet (10g) fresh coriander, chopped (parsley works well too)
- Olive or canola oil, for frying
For topping:
- 1 cup (250ml) frozen peas, blanched
- 1 avocado, diced
- Lemon juice, to taste
- Salt and milled pepper
- 4 eggs
- Handful fresh coriander and rocket (optional)
Method
- Combine grated carrot and sweet potato in a bowl.
- Add spices and cornflour, tossing to coat veg evenly.
- Whisk eggs and stir through vegetable mixture.
- Season and stir through coriander.
- Use your hands to shape mixture into 8-10 patties.
- Heat 5mm oil in a pan over medium heat. (Take care it’s not too hot or the outside of the röstis will burn before the inside is cooked.)
- Fry for 3-5 minutes per side.
- Combine peas, avocado, lemon juice and seasoning in a bowl and lightly mash with a fork.
- Poach the eggs.
- Serve röstis with avo-and-pea smash topped with poached eggs, and rocket or coriander if you like.