Recipes.

Sweet Potato Fritters with Smashed Avo

By Maggie Beer


I Quit Sugar - Sweet potato fritters with smashed avocado and salmon
  • 4 servings
  • Prep - 15 mins
    Cooking - 15 mins
  • Total - 30 mins
I Quit Sugar - 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!  

Servings: 4
Preparation: 15 mins
Cooking: 15 mins

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.
  • Lime wedges, to serve.

Fritters

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

Directions

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. Stand for 10 minutes, then drain the sweet potato and squeeze out any excess liquid.

3. In a separate bowl, place the chopped silverbeet, spring onion, eggs and coriander. Add the sweet potato, season to taste and mix well.

4. 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.

5. Smash the avocado flesh and lime juice in a bowl until smooth. Stir in the olive oil and season to taste.

6. 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

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.

I Quit Sugar - Maggie's Recipes For Life

If you're getting a bit tired of eggs, these nutrient-dense fritters are a flavoursome addition to your Sunday brunch!

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.
  • Lime wedges, to serve.

Fritters

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

Directions

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. Stand for 10 minutes, then drain the sweet potato and squeeze out any excess liquid.

3. In a separate bowl, place the chopped silverbeet, spring onion, eggs and coriander. Add the sweet potato, season to taste and mix well.

4. 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.

5. Smash the avocado flesh and lime juice in a bowl until smooth. Stir in the olive oil and season to taste.

6. 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

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.

I Quit Sugar - Maggie's Recipes For Life

Please be respectful of other participants in the conversation. We'd love you to keep your comments respectful, friendly and relevant. Differences of opinion are welcome, but trolling and abuse of other commentators and the IQS editorial team is not and will result in blacklisting.

Latest tweets
Join our 1,400,000 followers!
IQS newsletter freebie
FREE!
A Day in the Life of Quitting Sugar

Join our newsletter for the
best IQS tips, tricks and recipes
+ a free eBook!

Please enter a valid email address
Please enter a valid name