SWEET POTATO FRITTERS WITH SMASHED AVOCADO & SALMON
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.