Spring Onion Rostis With Avocado, Red Onion & Tomato Salsa
Licensed from Recipe Guru
©️ Octopus Publishing Ltd
Preparation time is 10minutes
Cook time is 20minutes
Total time is 30minutes
Serve is for 4 people
Estimated cost per serve is 10.85 dollar
Difficulty level: 2 out of 4
13 Ingredients
Number of servings
4
For the salsa
- 2 plum tomatoes, deseeded and roughly chopped
- 1 red chilli, deseeded and finely chopped
- 1 small red onion, halved and very thinly sliced
- 4tablespoons fresh coriander, finely chopped
- 2 avocados, peeled, stoned and roughly diced
- 2 limes, juice only
- 1tablespoons avocado oil
- 875grams potatoes, boiled
- 6 spring onions, finely chopped
- 2 cloves garlic, very finely chopped
- 1 large egg, lightly beaten
- 4tablespoons sunflower oil
- 1 lime, cut into wedges (to serve)
Nutrition per serving
2420kJ / 580Cal
2420 Kilojoules or 580 Calories
28% of daily energy intake*
Protein
12.3grams
Fat
37.2grams
Carbs
44.8grams
Sugars
12.9grams
Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.
Method
Step 1 of 5
First make the salsa by mixing all the ingredients together in a bowl. Season well and set aside until ready to serve.
Step 2 of 5
Peel and coarsely grate the potatoes. Add the spring onions, garlic and egg and use your fingers to combine evenly.
Step 3 of 5
Heat a large, nonstick frying pan over a high heat and add half of the oil.
Step 4 of 5
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 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.
Step 5 of 5
Serve the rostis accompanied the salsa and the lime wedges.
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