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
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
- 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.
- 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.
- Cut the avocado into small chunks and scatter over the eggs and fritters.
- Crush and blend the avocado sauce in a medium bowl. Top each dish with a dollop of Avocado sauce.