This recipe is great for a weekend brunch, when you have a little more time to cook and relax around the table. Packed full of healthy fats and protein it will give you plenty of energy for the rest of the weekend.
If you're an egg person at the weekend, this recipe works really well with poached eggs on top of the salmon and another sprinkling of chilli flakes.
Serves 2
30 minutes
Ingredients
1 large sweet potato, grated
1 onion, diced finely
1 tsp smoked paprika
2 tbs parsley, finely chopped
1 egg or 4 tbs gram flour (chickpea flour)
2 tbs cooking oil
1 avocado
Juice of 1 lime
Pinch chilli flakes
100g smoked salmon
Salt and pepper
Method for Sweet Potato Cakes with Smashed Avocado and Smoked Salmon
Start by mixing together the sweet potato, onion, paprika, parsley, egg/gram flour and salt and pepper. Combine with your hands and shape into 6 evenly sized balls.
Put a large frying pan over a medium heat and add the cooking oil. Add 3 of the balls to the pan and carefully flatten them out to a fritter shape. Cook for 5 minutes on one side, until they are crispy and golden. Repeat on the other side.
Whilst you are cooking the fritters, mash the avocado with the back of a fork, add the lime, chilli flakes, salt & pepper and mix.
When the fritters are ready, pile them on top of each other with some avocado and smoked salmon to finish.