Luke Hines' Zucchini and Candy Potato Rostis with Guac

Golden, crispy and served with dollops of creamy guacamole, this breakfast famous person is bound to please any and all.

Elements

• 2 cups grated candy potato
• 1 cup grated zucchini, squeezed of extra liquid
• 2 tbs candy potato flour or almond meal
• 2 free-range eggs
• 2 tbs coconut oil, for frying
• Salt to season

Avocado Smash

• 2 avocados, smashed
• Juice of two limes
• 1/4 cup extra-virgin olive oil
• 1 tbs apple cider vinegar
• Pinch of salt

To Garnish

• Recent limes, to squeeze
• Recent coriander, roughly torn
• Chilli flakes (optionally available)

Technique

Step 1.
In a bowl, mix the grated candy potato, grated zucchini, candy potato flour, eggs and salt till all elements are nicely included.

Step 2.
Soften the coconut oil in a big frying pan over medium-high warmth. Spoon 1 tablespoon of the combination into the pan per rosti and fry for 3-4 minutes or till agency and golden brown on the primary facet, then flip and proceed to prepare dinner for one more 3-4 minutes or till golden brown and cooked by way of. As soon as all cooked, put aside and get onto your avocado smash.

Step 3.
In a small bowl, mix the avocado, lime juice, olive oil, vinegar and season generously with salt to your liking. Combine nicely to mix and set apart.

Step 4.
Serve your rostis with beneficiant dollops of the avocado smash, costume with the contemporary herbs, sprinkle with chilli flakes, season nicely with salt and serve alongside contemporary lime wedges.

Serves 2

Initially printed on 20 June 2020.