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.
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.
