In Home Chefs Club, Recipes

Prep time: 20 minutes

Cooking time: 10 minutes

Total time: 35 minutes

Serves 3-4


For the Sweet Potato Rosti:

2 medium orange sweet potatoes

1 small onion, grated

2 garlic cloves, finely chopped

5ml (1 tsp) ground cumin

5ml (1 tsp) ground coriander

5ml (1 tsp) smoked paprika

30ml (2 Tbsp) coconut oil

30ml (2 Tbsp) corn flour

Salt and black pepper, to taste

For the Avocado and Coriander Hummus:

2 ripe avocados

Zest and juice of 1-2 limes

250ml (1 cup) baby spinach

Large handful of coriander

125ml (1/2 cup) cooked or canned chickpeas

30ml (2 Tbsp) olive oil or melted coconut oil

Salt and black pepper, to taste

To Assemble:

100g smoked salmon ribbons

2 spring onions, sliced diagonally

Micro greens, to taste

Lime wedges, to serve


For the Sweet Potato Rosti:

Peel and grate the sweet potatoes. Add the onion, garlic, spices, coconut oil and corn flour, season to taste and mix well to combine.

Heat a frying pan with a dollop of coconut oil on a medium heat. Rub the inside of a 10cm round cookie cutter with coconut oil and place in the pan. Press the sweet potato mixture tightly into the cutter and fry for about 4 minutes. Gently turn the rosti and cook on the other side for another 4 minutes until golden brown and cooked right through.

For the Avocado and Coriander Hummus:

Place all ingredients into your Smeg Blender and blend until smooth. Season to taste.

To Assemble: Place the avocado hummus onto your plate, followed by a potato rosti or two, and top your rosti with smoked salmon ribbons, spring onion and micro greens. Serve with lime wedges.

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