Cheap and fast to arrange, this Indian-inspired breakfast (or brunch) is crispy, spicy and zesty all rolled into one!

Components

• 350g candy potato (about 2), peeled and grated
• 2 free-range eggs or Flax Eggs
• 1/4 cup chopped coriander leaves
• 1/2 tsp chilli flakes (non-compulsory)
• Sea salt and freshly floor black pepper
• 2 tbs coconut oil

Indian Avo Smash

• 1 massive avocado, roughly mashed
• 1 tbs chopped coriander leaves, plus further to serve
• 1/4 crimson onion, finely diced
• 1/2 tsp floor cumin
• 1/2 tsp floor coriander
• 1/2 tsp chilli flakes, plus further to serve
• Zest and juice of 1 lime, plus further wedges to serve
• 2 tbs extra-virgin olive oil
• 1 tbs apple cider vinegar
• Sea salt and freshly floor black pepper

Technique

Step 1.
For the avo smash, add all of the substances to a bowl and mash them collectively with a fork (add a bit extra-virgin olive oil and apple cider vinegar to this if the avocado is a bit agency). Season with salt and pepper and put aside.

Step 2.
Add the candy potato, flax eggs, chopped coriander and chilli flakes to a bowl, season with salt and pepper and blend properly to mix.

Step 3.
Warmth 1 tablespoon of the coconut oil in a big non-stick frying pan over medium warmth.Working in batches, ladle 3 tablespoons of the candy potato combination per rosti into the pan and unfold it out a bit, then cook dinner for 3–4 minutes, or till golden and crispy and agency sufficient to flip with a spatula. Flip and cook dinner for an additional 3–4 minutes, then drain on paper towel and switch to a low oven to maintain heat whilst you cook dinner the remainder, including the remaining coconut oil to the pan as you go.

Step 4.
When able to serve, divide the rostis amongst plates, high with the spiced avo smash and scatter over the additional coriander leaves, chilli flakes and an additional sprinkling of salt. Get pleasure from with the lime wedges on the aspect for squeezing over.

Serves 4

 

Extract from 
Eat Extra Vegan by Luke Hines.
Out there now. Revealed by Plum. Images by Mark Roper. Go to Booktopia to buy.