My mum used to make this recipe at home, minus the bacon and avocado. The first time I tasted avocado was when I arrived in Australia, and it’s now one of my favourite ingredients, as it’s so nutritious and makes everything taste luscious.
Serves 4 (makes 12)
Prep: 20 minutes
Cook: 1 hour
Dairy-free | Gluten-free
A Whole New Way to Eat
Recipes and Images from
A Whole New Way to Eat
by Vladia Cobrdova
(Murdoch Books).
4 eggs
90 g (3¼ oz/½ cup) chia seeds
175 g (6 oz/ about ½) kohlrabi, peeled and grated
260 g (9¼ oz/about ½ large) sweet potato, grated
2 spring onions (scallions), thinly sliced
2 kale leaves, finely chopped, stalks removed (about 2 cups)
4 bacon slices, cut into thirds
60 ml (2 fl oz/¼ cup) pure maple syrup
2 avocados, halved lengthways, skin and stones discarded
Zest and juice of 1 lime
2 tablespoons chopped mint leaves
2 tablespoons ghee
• Preheat the oven to 160°C (315°F).
• To make the rosti mixture, put the eggs, chia seeds, kohlrabi, sweet potato, spring onions and kale in a large bowl and stir to combine well. Stand for 10 minutes to allow the chia seeds to absorb the moisture. Season with salt and freshly ground black pepper.
• Meanwhile, lay the bacon on a baking tray lined with baking paper and brush both sides with the maple syrup. Bake for 15 minutes or until crisp.
• Coarsely mash the avocado flesh with the lime zest and juice and the mint, season with salt and freshly ground black pepper, and then set aside. (I like my avocado mash chunky so you can feel the texture.)
• Heat the ghee in a large frying pan over high heat. Working in batches, drop heaped tablespoons of the rosti mixture into the pan and cook for 4 minutes on each side or until golden, then drain on paper towel Divide the rostis between four serving plates, top with avo mash and bacon and serve immediately.
