Beetroot rösti with avocado and egg

Instructions

1. Peel the sweet potatoes and grate them and the beetroot using a coarse grater.
2. Add the cumin, paprika, a little coarse salt and an egg of the mixture and mix together.
3. Bring the water to the boil in a large pan for later poaching. Add 2-3 tbsp neutral vinegar
4. Deseed the avocado and mix the flesh with 5-8 sprigs of coriander, the juice of one lime and the finely chopped Thai chilli with a fork to make a coarse quacamole. Season with salt to taste.
5. Heat a little oil in a frying pan and shape the potato mixture into four ~10 cm large, 2-3 cm thick rösti. First fry over a medium heat to cook the sweet potatoes through and then increase the heat. A slight charring has a positive effect on the flavour. Fry on both sides.
6. Just before the rösti are ready, boil the eggs in the vinegar water one after the other. Before adding the egg, create a whirlpool so that the egg remains cohesive.
7. Arrange two rösti with quacamole in between and egg on top and sprinkle with coarse salt.