SWEET PO­TATO FRIT­TERS WITH SMASHED AV­O­CADO & SALMON

Woman’s Day (Australia) - - Food To Love -

SERVES 4 PREP 20 MINS + STAND­ING COOK 15 MINS

400g sweet po­tato, peeled sea salt and freshly ground black pep­per 2 leaves sil­ver­beet, finely chopped 1 green spring onion, finely chopped 2 free-range eggs 1 tsp chopped co­rian­der 2 tbsp ex­tra-vir­gin olive oil, plus ex­tra to serve av­o­cado smash (see tip) 200g salmon fil­let, cooked and flaked (or smoked or canned) dill, limes to serve 1 Pre­heat oven to slow, 150°C, fan-forced.

2 Coarsely grate sweet po­tato and mix in 1 tsp salt. Stand 10 mins, drain, and squeeze out ex­cess liq­uid.

3 Mix to­gether sil­ver­beet, onion, eggs, co­rian­der and sweet po­tato. Sea­son.

4 Heat oil in a fry­ing pan. Work­ing in 2 batches of 4, place 3 tbsp mix­ture for each frit­ter into pan and press with a spat­ula. Cook 2-3 mins, each side, then drain on pa­per towel. Cover with foil and keep warm in the oven.

5 To serve, top frit­ters with av­o­cado, salmon and dill sprigs. Driz­zle with oil and serve with lime wedges.

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