Kohlrabi and sweet potato rösti with maple bacon and lime avocado

  • Portion size: Serves 4
  • Hands-on time 50 min
  • Difficulty: easy

Kohlrabi adds a light, peppery flavour to Vladia Cobrdova’s crunchy sweet potato röstis. Piled high with sweet maple bacon and minty mashed avocado, these make a fabulous brunch.

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Ingredients

  • 4 medium free-range eggs
  • 90g chia seeds
  • 175g kohlrabi, peeled and grated
  • 260g sweet potato, peeled and grated
  • 2 spring onions, thinly sliced
  • 2 kale leaves, stalks removed, finely chopped
  • 4 streaky bacon rashers, cut into thirds
  • 60ml maple syrup
  • 2 avocados, flesh scooped out
  • Finely grated zest and juice 1 lime
  • 2 tbsp chopped fresh mint leaves
  • 2 tbsp ghee or coconut oil
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Method

  1. Heat the oven to 160°C/140°C fan/ gas 3. Put the eggs, chia, kohlrabi, sweet potato, spring onions and kale in a large bowl; stir to combine well. Leave for 10 minutes to allow the chia to absorb the moisture, then season with salt and pepper.
  2. Meanwhile, lay the bacon on a baking sheet lined with non-stick baking paper, brush both sides with syrup, then bake for 15 minutes.
  3. Coarsely mash the avocado flesh in a bowl with the lime zest and juice and the mint. Season, then set aside.
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  5. Heat the ghee/coconut oil in a large frying pan over a high heat. Working in 3 batches, drop in 4 heaped spoonfuls of the rösti mixture and cook for 4 minutes on each side until golden, pressing down lightly. Drain on kitchen paper. Top the rösti with the avo mash and bacon, then serve.

Nutrition

  • 616kcals Calories
  • 40g (11.6g saturated) Fat
  • 19g Protein
  • 36.7g (14.8g sugars) Carbs
  • 16.2g Fibre
  • 1g Salt

Quick wins & tips

Keep the cooked rösti warm in a low oven while you fry the rest.

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