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Luke Hines’ Spicy Sweet Potato Rostis With Indian Avo Smash

Luke hines, recipes, avo smash, indian

I love all things crispy and spicy, which makes this quick and easy recipe a real winner for me. As a change from the regular smashed avocado or Mexican-flavoured guacamole, I think you are going to love this Indian-inspired take on the yummy favourite. It’s deliciously zesty and really brings out the flavours in the rostis themselves.

Serves 4

Ingredients (Spicy Sweet Potato Rostis)

  • 350 g sweet potato (about 2), peeled and grated
  • 2 Flax Eggs
  • 1/4 cup chopped coriander leaves
  • 1/2 teaspoon chilli flakes (optional)
  • sea salt and freshly ground black pepper
  • 2 tablespoons coconut oil

Ingredients (Indian Avo Smash)

  • 1 large avocado, roughly mashed
  • 1 tablespoon chopped coriander leaves, plus extra to serve
  • 1/4 red onion, finely diced
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon ground coriander
  • 1/2 teaspoon chilli flakes, plus extra to serve
  • zest and juice of 1 lime, plus extra wedges to serve
  • 2 tablespoons extra-virgin olive oil (optional)
  • 1 tablespoon apple cider vinegar (optional)
  • sea salt and freshly ground black pepper

Instructions

For the avo smash, add all the ingredients to a bowl and mash them together with a fork (I sometimes add a little more extra-virgin olive oil and apple cidervinegar to this if the avocado is a bit firm). Season well with salt and pepperand set aside.

Add the sweet potato, flax eggs, chopped coriander and chilli flakes to a bowl,season with salt and pepper and mix well to combine.

Heat 1 tablespoon of the coconut oil in a large non-stick frying pan over medium heat.Working in batches, ladle 3 tablespoons of the sweet potato mixture per rosti into the pan and spread it out a little, then cook for 3–4 minutes, or untilgolden and crispy and firm enough to flip with a spatula. Turn and cook for

a further 3–4 minutes, then drain on paper towel and transfer to a low oven to keep warm while you cook the rest, adding the remaining coconut oil to the pan as you go.

When ready to serve, divide the rostis among plates, top with the spiced avosmash and scatter over the extra coriander leaves, chilli flakes and an extrasprinkling of salt. Enjoy with the lime wedges on the side for squeezing over.

HEALTH TIP If you’re looking to lose excess body fat, managing your consumption of sugars, starches and other carbs can help your progress.
A new term being thrown around a lot lately is a type of carb called
‘resistant starch’. Resistant starch isn’t completely broken down and absorbed by the body, but rather is turned into short-chain fatty acids by intestinal bacteria. Studies show that resistant starch can actually boost weight loss by regulating insulin, promoting gut health, and helping you feel fuller longer. Sweet potato is a fantastic ingredient to use to create a healthy form of resistant starch.

Luke hines, eat more vegan
Eat More Vegan by Luke Hines, Published by Plum, RRP $39.99, Photography by Mark Ropper

Click here to pre-order the book.

Written by Luke Hines

After an impressive stint on the 2013 series of My Kitchen Rules, Luke Hines jumped straight out of the fry pan and into the fire, transforming his 15 minutes of fame on Channel 7’s popular cooking show into a post-TV career that continues to demonstrate his passion for inspiring, educating and empowering Australian’s to understand clean nutrition, implement exercise and live life to the fullest.

Following MKR, the public – and their eagerness to listen to Luke’s healthy life advice – continued. His credits include the release of Clean Living and Eat More Vegan! among others. He also worked as the health and fitness consultant on Angelina Jolie’s new movie Unbroken.

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