Place grated potato into the middle of a t-towel. Bring together, twist and squeeze out excess moisture. Add to a bowl along with rice flour, egg, salt, pepper, mix well to combine.
3
Bring a non-stick pan to medium heat, add ¼ of the oil and brush over the base. Divide the mixture into four, cook one at a time. Press into a circle to 1.5 cm thickness.
4
Cook for 4 minutes until the potato becomes golden, flip and cook the other side for a further 3 minutes, repeat. Place onto a lined baking tray and into the oven for 10 minutes to continue cooking.
5
Place avocado into a bowl, add lemon juice, salt, and pepper, smash until combine.
6
Place rostis onto plates, divide avocado and spread on top of each.
7
Crumble on goats’ feta, add tomatoes, radishes. Spoon on caviar and garnish with herbs and edible flowers.
