Sweet Potato Fritters with Smashed Avo
If you're getting a bit tired of eggs, these nutrient-dense fritters are a flavoursome addition to your Sunday brunch!
- 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.