Pan-fried spelt sweet potato rosti with avocado is a crisp-edged breakfast that takes about 45 minutes. Grated sweet potato is bound with wholemeal spelt flour and egg, then fried in olive oil until golden. Smashed avocado goes on top.
Spelt does the quiet work here. Its mild, nutty flavour stays in the background, and the flour absorbs moisture so the centres stay soft. You get a clean bite, not a wet one.
The batch makes eight rosti, two per person. You can cook them ahead and crisp them again in the oven when needed.
Keep the heat at medium. Sweet potato carries more sugar than white potato, so it darkens fast. If the edges turn dark brown in under three minutes, the centres will still be raw. Lower the heat and give each side five minutes.
Why You’ll Love This Recipe
- Crisp edges and a soft centre from simple pantry staples
- Wholemeal spelt adds a nutty flavour and extra fibre
- Cook them ahead, then crisp in the oven when needed
- Eight rosti from one batch, with steps that stay clear
Ingredient Notes
- sweet potatoes: Choose firm, orange-fleshed sweet potatoes of similar size so they grate evenly. Butternut squash works as a swap, but squeeze it a little longer because it holds more water.
- wholemeal spelt flour: Wholemeal spelt gives the firmest binding and a nutty taste. White spelt or plain wheat flour also work, with a paler crust.
- avocados: Pick avocados that give slightly when pressed at the stem end. Firm ones smash into dry chunks, and very soft ones turn watery.
- olive oil: Regular olive oil handles medium heat well. Rapeseed oil is a cheaper swap with a milder taste.
Pan-Fried Spelt Sweet Potato Rosti with Smashed Avocado
Description
Grated sweet potato is bound with wholemeal spelt flour and egg, then pan-fried in olive oil until golden. A lime-smashed avocado topping adds a cool, soft contrast.
Ingredients
For the rosti
For the avocado topping
Instructions
- Heat the oven to 120 C / 250 F and set a wire rack on a 33 x 46 cm / 13 x 18 inch sheet pan. Grate the sweet potatoes on the coarse side of a box grater. Squeeze the grated sweet potato in a clean tea towel, a handful at a time, until only a few drops come out.
- Tip the sweet potato into a 3-litre mixing bowl. Add the spelt flour, eggs, spring onions, paprika, salt and pepper. Mix with your hands until no dry flour shows and the mixture holds together when pressed. Divide it into 8 portions of about 100 g each.
- Heat 1 1/2 tbsp olive oil in a 30 cm / 12-inch nonstick skillet over medium heat for 1 minute. Add 4 portions and press each into a round about 9 cm across and 1.5 cm thick. Cook for 5 to 6 minutes without moving them, until the underside is deep golden. Flip and cook 5 minutes more, until the edges are crisp and the centre feels tender when pressed with a fork. Adjust the heat so each side takes about 5 minutes.
- Move the first four rosti to the rack in the oven. Wipe the skillet, add the remaining 1 1/2 tbsp oil, and cook the second batch the same way. The rosti hold in the oven for up to 30 minutes.
- Halve and stone the avocados, then scoop the flesh into a bowl. Add the lime juice, flaky salt and chilli flakes. Smash with a fork, leaving some small chunks for texture.
- Place 2 rosti on each plate. Spoon the avocado on top, scatter with pumpkin seeds, and serve straight away.
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 100kcal
- % Daily Value *
- Total Fat 26g40%
- Saturated Fat 4g20%
- Cholesterol 93mg31%
- Sodium 610mg26%
- Potassium 950mg28%
- Total Carbohydrate 46g16%
- Dietary Fiber 11g44%
- Sugars 7g
- Protein 10g20%
- Vitamin A 21000 IU
- Vitamin C 12 mg
- Calcium 80 mg
- Iron 3 mg
- Vitamin D 22 IU
- Vitamin E 3 mg
- Vitamin K 22 mcg
- Thiamin 0.25 mg
- Riboflavin 0.4 mg
- Niacin 3.2 mg
- Vitamin B6 0.5 mg
- Folate 90 mcg
- Vitamin B12 0.2 mcg
- Phosphorus 250 mg
- Magnesium 106 mg
- Zinc 2 mg
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Additional Notes
- Squeeze the grated sweet potato dry before mixing, then fry the mixture straight away.
- Fry in two batches of four so each rosti has space to crisp.
- Keep the heat at medium and aim for about 5 minutes per side.
- Hold cooked rosti on a rack in a 120 C / 250 F oven for up to 30 minutes.
- Smash the avocado just before serving to keep it green.
