Sweet Potato Fritters with Smashed Avocado and Salmon
I Quit Sugar Blog (Guest Contributor: Maggie Beer)

Sweet Potato Fritters with Smashed Avo

3.33 from 271 votes
If you're getting a bit tired of eggs, these nutrient-dense fritters are a flavoursome addition to your Sunday brunch!
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4
Course: Breakfast, Main Course
Cuisine: International
Calories: 408
Ingredients Method Notes

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 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

Method
 

  1. Preheat the oven to 150°C / 300°F / Gas Mark 2
.
  2. To make the fritters, coarsely grate the sweet potato, then place in a bowl and mix in 1 teaspoon sea salt.
  3. Stand the sweet potato for 10 minutes, then drain the sweet potato and squeeze out any excess liquid.
  4. In a separate bowl, place the chopped silverbeet, spring onion, eggs and coriander.
  5. Add the sweet potato, season to taste and mix well.
  6. Heat the olive oil in a large frying pan over medium heat.
  7. Working in 2 batches, place 3 tablespoons of mixture for each fritter into the pan and press down with a spatula.
  8. Cook on both sides for 2–3 minutes or until golden, then drain on paper towel.
  9. Place on a baking tray, cover with foil and keep warm in the oven while you cook the remaining fritters.
  10. Smash the avocado flesh and lime juice in a bowl until smooth. Stir in the olive oil and season to taste.
  11. To serve, place 2 fritters on each plate.
  12. Top with the smashed avocado, salmon and sprigs of dill or chervil.
  13. 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.