This is a really tasty breakfast or brunch recipe for the weekend; it is full of contrasting flavours, is nice and colourful, and is robust enough to fill you up but won't leave you feeling bloated. It's also very easy to prepare.
Fritters or hash browns made with sweet potatoes are that bit more nutritious than those made with the yellow variety: they contain more fibre and plenty of the antioxidant beta carotene, as well as potassium and vitamins A and C. They are also relatively low in calories.
Avocados are another nutrient-dense ingredient and contain fibre, potassium, vitamin E, B-vitamins and folic acid. This fruit is high in fat, but it is the heart-healthy monosaturated variety, which is believed to help reduce cholesterol levels. Here, it adds a pleasing creaminess to the dish.
The slight tartness of the marinated feta, meanwhile, balances the sweetness of the fritters and the richness of the avocado.
For the marinated feta
75g feta cheese (low fat if you wish)
1 lime, zest only
small handful mint leaves, picked and chopped
1 tbsp extra virgin olive oil
For the sweet potato hash browns
150g sweet potato, peeled
1 egg, white only
2 tbsp flour
1 tbsp oil
For the avocado
1 ripe avocado, peeled and stoned
1 tbsp lime juice
1 tbsp chopped parsley leaves
salt and black pepper
Crumble the feta into small pieces and tip into a bowl. Add the lime zest, mint leaves and olive oil, season with black pepper and toss together until the cheese is well coated. Set aside.
Coarsely grate the sweet potato and place in a bowl. Add the egg white and 1 tbsp flour, season with salt and black pepper and stir well. Using lightly floured hands, divide the mixture into four.
Heat a tablespoon of oil in a pan over a medium high heat. When hot, add the fritters and cook for 3-4 minutes on each side, or until crispy. Remove from the pan with a slotted spoon and drain on kitchen towels.
Roughly mash the avocado, add the lime juice and parsley and season with salt and black pepper.
Divide the fritters between two serving plates, place a spoonful of avocado mixture on the side and crumble the marinated feta over each plate.
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