Yam Fritters with Avocadoes

Prime territory, not only healthy but good tasting.

2 mediuml sweet potatoes, peeled and grated
1 small zucchini, grated
1 small onion, thinly sliced, then chopped
6 large eggs
3 tbl grape seed oil or an oil/butter mix
1 ripe avocado, skin and pit removed
Salt and freshly ground black pepper
Avocade Sauce
1/3 tub Litehouse avocado dip OR 1/4 bottle Litehouse Avocado Freeze dried herbs
2 ripe avocadoes, skin and pits removed
1/4 to 1/2 cup sour cream or plain yogurt

YIELD: Serves 4

COURSE: Breakfast and Brunch

CUISINE: American


  1. Break two eggs into a mixing bowl and whisk. Add the grated yams, zucchinis and onion, one tablespoon of oil and a good pinch of salt and pepper and mix until completely combined.
  2. Using your hands, take a handful of the sweet potato mixture and form eight palm-sized balls. Place in a hot frying pan with the remaining oil, flattening gently as they cook to make a patty. Cook until golden then transfer to two plates. Meanwhile, fry 4 eggs, sunny side up. Place the eggs on top of the fritters.
  3. Cut the avocado into small chunks and scatter over the eggs and fritters.
  4. Crush and blend the avocado sauce in a medium bowl. Top each dish with a dollop of Avocado sauce.