Courgette & Pepper Rostis with Chipotle Mayo, Avocado & Caramelised Onions

Name: Courgette & Pepper Rostis with Chipotle Mayo, Avocado & Caramelised Onions
Yield: Serves 2–4
Ingredients: 2 tablespoons flaxseeds; 1 tablespoon maple syrup; 110 g (3¾ oz / ½ cup) Cashew Yoghurt or any plant yoghurt; 1 big onion, chopped into thin half moons; coriander (cilantro); coconut oil or grapeseed oil, for frying; salt and pepper, to taste; mixed greens; pinch of pink Himalayan salt and black pepper; squeeze of lemon; 1 small red (bell) pepper, sliced thinly lengthways; ¼ leek, thinly sliced lengthways; 2 large courgettes (zucchini) (400 g / 14 oz); 20 g (¾ oz / ⅓ cup) gluten-free breadcrumbs; 3 tablespoons olive oil; 60 ml (2 fl oz / ¼ cup) water; lime wedges; ½ teaspoon cayenne pepper; 1 avocado, sliced; sprouts; 1 teaspoon chipotle chilli paste or 1 small dried chilli

Preparation info

Serves
2–4

Difficulty
Easy

Appears in

Happy Vegan Food

By Bettina Campolucci Bordi

Published 2022

About

Even though this recipe has a few components, it’s really easy peasy. Once you have put this dish together you will have an element of spice, some crunch from the rostis and some tang from the lime. Great for brunch or even as a starter for a dinner party.

Ingredients

For the caramelised onions

3 tablespoons olive oil
1 big onion, chopped into thin half moons
1

Dinner
Starter
Breakfast
Brunch
Vegan
Gluten-free

Method

Caramelised onions

In a medium pan, heat the olive oil, then add the onion and let it slow-cook for 10–15 minutes until soft.

Add salt and pepper to taste and finish off by adding the maple syrup to get the final sticky effect while it is still warm. Set aside.

Chipotle mayo

Make the mayo by addi