Special Diet

Spring Onion Rostis with Avocado, Red Onion and Tomato Salsa

cook 30 mins
  • 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.
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