Sweet Potato Fritters with Smashed Avocado and Salmon

If you're getting a bit tired of eggs, these nutrient-dense fritters are a flavoursome addition to your Sunday brunch!
Prep Time: 15 mins
Cook Time: 15 mins
Serves: 4
Author: Maggie Beer (via IQS)

Ingredients

  • 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

Fritters

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

Instructions

  • 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.

Notes

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.

NB: All main course recipes use quantities from the ‘Female Healthy Weight Maintenance’ Stream of the 28 By Sam Wood program. So if you’re a male, feel free to bulk it up.

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Posted by I Quit Sugar

In May 2018 Sarah Wilson closed her website for I Quit Sugar, and appointed Sam Wood as the sole custodian of all the recipes that were freely available on the IQS 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