875 g (1 3/4 lb) boiled potatoes (King Edward or Maris Piper)
6 spring onions, finely chopped
2 garlic cloves, very finely chopped
1 large egg, lightly beaten
4 tablespoons sunflower oil
2 plum tomatoes, deseeded and roughly chopped
1 red chilli, deseeded and finely chopped
1 small red onion, halved and very thinly sliced
4 tablespoons finely chopped fresh coriander
2 avocados, peeled, stoned and roughly diced
juice of 2 limes
1 tablespoon avocado oil
lime wedges, to serve
First make the salsa by mixing all the ingredients together in a bowl. Season well and set aside until ready to serve.
Peel and coarsely grate the potatoes. Add the spring onions, garlic and egg and use your fingers to combine evenly.
Heat a large, nonstick frying pan over a high heat and add half of the oil.
Working in batches, divide the potato mixture into 8 portions. Spoon 4 of the portions in to the oil and pat down to form rostis about 8–10 cm (3 1/4–4 in) in diameter. Cook for 3–4 minutes on each side and then carefully transfer to a large nonstick baking sheet. Repeat with the remaining oil and potato mixture to make 8 rostis.
Serve the rostis accompanied the salsa and the lime wedges.