Super Sweet Potato Fritters and Salmon
Not super sweet, just super.
Ingredients
- 1½ medium sized sweet potato (approx 400 g)
- 1 zucchini (approx 200 g)
- 2 spring onions
- ¾ cup plain flour
- 3 eggs, lightly beaten
- 1 cup grated cheese, tasty cheddar, a combination, or your choice
- half cup herbs (parsley), salt, pepper, light-tasting oil
- 1 cup sour cream
- squeeze lemon juice to taste
- 150 g smoked salmon
Instructions
- Coarsely grate sweet potato and zucchini/courgette. Slice spring onions and chop herbs if using.
- Combine vegetables and herbs with eggs and flour. Season.
- Heat oil in frypan. Cook mixture in batches. Drop in heaped spoonfuls of mixture and spread with back of spoon, approximately 5 fritters per pan. Cook until golden or about three minutes each side. Mixture should not squeeze out of fritter when pressed. Dress with slices of smoked salmon.
- Combine sour cream with lemon juice to taste and serve with fritters (you could also use hummus, or a favourite dip mixed with a little plain Greek yoghurt).
- Served in the photos with a rocket and tomato salad, dressed with balsamic vinegar and olive oil.