Sweet Potato Fritters with Smashed Avocado and Salmon

Sweet Potato Fritters with Smashed Avo

I Quit Sugar Blog (Guest Contributor: Maggie Beer)
If you're getting a bit tired of eggs, these nutrient-dense fritters are a flavoursome addition to your Sunday brunch!
3.33 from 271 votes
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Course Breakfast, Main Course
Cuisine International
Servings 4
Calories 408 kcal


  • 1 avocado
  • 1 lime juiced
  • 2 tablespoons extra virgin olive oil plus extra to serve
  • 200 g salmon fillet cooked and flaked, or smoked, or tinned salmon
  • dill fresh (to serve)
  • 1 lime cut into wedges to serve


  • 400 g sweet potato peeled
  • sea salt and freshly ground black pepper to taste
  • 2 leaves silverbeet finely chopped
  • 1 sprig spring onion finely chopped
  • 2 free-range eggs
  • 1 teaspoon fresh coriander roughly chopped
  • 2 tablespoons extra-virgin olive oil


  • Preheat the oven to 150°C / 300°F / Gas Mark 2
  • To make the fritters, coarsely grate the sweet potato, then place in a bowl and mix in 1 teaspoon sea salt.
  • Stand the sweet potato for 10 minutes, then drain the sweet potato and squeeze out any excess liquid.
  • In a separate bowl, place the chopped silverbeet, spring onion, eggs and coriander.
  • Add the sweet potato, season to taste and mix well.
  • Heat the olive oil in a large frying pan over medium heat.
  • Working in 2 batches, place 3 tablespoons of mixture for each fritter into the pan and press down with a spatula.
  • Cook on both sides for 2–3 minutes or until golden, then drain on paper towel.
  • Place on a baking tray, cover with foil and keep warm in the oven while you cook the remaining fritters.
  • Smash the avocado flesh and lime juice in a bowl until smooth. Stir in the olive oil and season to taste.
  • To serve, place 2 fritters on each plate.
  • Top with the smashed avocado, salmon and sprigs of dill or chervil.
  • Drizzle with olive oil and serve with lime wedges.


Note: If using fresh salmon, drizzle a little olive oil in a frying pan over high heat. Add the fish, skin-side down and cook for 3 minutes or to the point where it will almost burn. Remove the salmon, then quickly wipe out the pan with paper towel, being careful not to burn yourself. Add a drizzle of oil or a bit of butter to the pan, reduce the heat to low–medium and return the salmon to the pan, skin-side up. Cook for 2 minutes, then rest for 10 minutes. Remove and discard the skin, then flake the fish.
Extracted from Maggie’s Recipes for Life by Maggie Beer with Professor Ralph Martins, published by Simon & Schuster Australia, RRP $39.99.

Posted by I Quit Sugar

In May 2018 Sarah Wilson appointed 28 By Sam Wood as the sole custodian of all the IQS recipes that were freely available on the I Quit Sugar blog. At 28 we are committed to the cause of reducing processed sugar in our diets, so we have pledged that all freely available recipes remain free and available to the public. You can find them all at https://recipes.28bysamwood.com