Ainsley Harriott Plantain & Sweet Potato Rosti Recipe
A vibrant island-style brunch dish featuring crisp plantain and sweet potato rosti, topped with fresh crab salad and a punchy hot pepper avocado.
Equipment
- Large Mixing Bowl
- Box Grater
- Frying Pan
- Spatula
- Knife
- Chopping Board
Ingredients
For the Crab Salad
- 275 g lump white crab meat
- 2 spring onions finely sliced
- 1 ripe vine tomato deseeded and finely diced
- 1/2 red or green pepper deseeded and finely diced
- 1/4 Scotch bonnet chilli deseeded and finely chopped, or more to taste
- 1 handful coriander leaves chopped
- 1/2 lime juice and zest
- 1/2 small orange for squeezing
- sea salt to taste
- black pepper to taste
For the Hot Pepper Avocado
- 1 large ripe avocado peeled and destoned
- 1 small clove garlic minced
- 2 tbsp mayonnaise
- 1/2 lime juiced
- Caribbean hot pepper sauce to taste
For the Rosti
- 1 large sweet potato about 280-300g, peeled
- 1 large plantain ripe or green, peeled
- 1/2 lime juiced
- 3 cm fresh ginger grated
- 1/2 tsp allspice
- 1/4 Scotch bonnet or habanero chilli deseeded and finely chopped, or more to taste
- 1 tsp fresh thyme leaves or 1/2 tsp dried thyme
- 2 tbsp plain flour or gram flour add more if needed
- 1 egg beaten, optional and only if needed
- oil and butter for shallow frying, as needed
Instructions
- Make the crab salad by combining the crab meat, spring onions, tomato, diced pepper, chopped chilli, coriander, lime juice, lime zest and a squeeze of orange juice in a bowl. Season with salt and black pepper, then toss gently.
- Prepare the hot pepper avocado by mashing the avocado with the garlic, mayonnaise, lime juice and hot pepper sauce until creamy but still full of character.
- Coarsely grate the sweet potato and plantain into a large bowl. Add the lime juice, grated ginger, allspice, chopped chilli and thyme. Season well.
- Stir in the flour and mix well. If the mixture feels too wet to hold together, add a little more flour. Add the beaten egg only if needed to help bind it.
- Shape the mixture into rough rounds.
- Heat a little oil and butter in a frying pan over a medium heat, then shallow-fry the rostis in batches until crisp and deeply golden on both sides.
- Serve the hot pepper avocado on the plate, top with the warm rostis, then finish with generous spoonfuls of the crab salad.
Video
Notes
Use ripe plantain for a slightly sweeter rosti or green plantain for a firmer, more savoury finish. The egg is optional and should only be added if the grated mixture needs extra help binding. The rostis are best served immediately while crisp.