Recipe makes four largish fritters suitable for breakfast or lunch.
Equipment:
1 Large Bowl (Microwave Safe)
1 Small Bowl
1 Microwave
1 Grater or String Peeler
1 Chopping Board
1 Chopping Knife
1 Large Frying Pan
4 Dinner Plates
Ingredients:
1 Large Sweet Potato
2 Eggs
60 ml Olive Oil
2-3 Spring Onions
1 Corn Cobb or 300 gram Can Corn Kernels
1 Large Bag Lettuce
1/2 Bunch Coriander
2 Avocado
1/2 Teaspoon Ground Cayenne or Black Pepper
1 Small Clove Garlic
Bottle or Jar of Mayonnaise
Variation: 8 Rind-less Rashers of Bacon
Method:
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- Grate the Sweet Potato into the Large Bowl.
- Place in the Microwave for 3 minutes on High.
-
- Finely chop the Spring Onion.
- Chop the kernel off the Corn Cobb.
- Finely chop the coriander stalks.
- Coarsely chop the coriander leaves.
- Chop the avocado into 2 cm cubes.
- Finley chop the garlic clove.
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- Place the frying pan on a high heat
- Add the following ingredients to the large bowl of Sweet Potato and stir to combine
- Olive Oil
- Chopped Spring Onion
- Corn Kernels
- Chopped Coriander Stalks
- Eggs
- half a teaspoon of cayenne or black pepper
- Garlic
-
- In batches of 2 or 3, spoon saucer sized portions of the sweet potato mixture into the frying pan.
- Cook for 3 minutes each side
- Place a bed of lettuce larger than the size of the fritters on to each plate
- Add the following ingredients to the small bowl and stir to combine
- Cubed Avocado
- Chopped Coriander Leaves.
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- On each plate, place a fritter on the center of the bed of lettuce
- Top with the Avocado and Coriander Mixture
- Variation: Top with two pieces of Bacon
- Place a large dollop of Mayonnaise on top
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