Serves 4; Prep: 10 mins; Cook: 10 mins; Nutritional Value: Low GI, high Vitamin C
Ingredients:
300g pumpkin, grated
300g orange sweet potato, grated
2 eggs
2 tsp garlic, crushed
¼ cup flour
2 tbsp coriander leaves, chopped
salt and freshly ground black pepper
olive oil for shallow frying
2 avocadoes
¼ cup lime or lemon juice
Method:
Coarsely grate both the pumpkin and sweet potato and combine them with the eggs, garlic, flour, coriander and seasoning.
Heat a thin layer of olive oil in a heavy pan and spoon in the mixture to make neat piles.
Cook over a moderate heat and turn them over when they are well browned on the first side.
If the heat is too high they will brown before they are cooked. Drain well on paper towelling.
To make the avocado salad, halve, stone, peel and dice the avocadoes and combine with the seasoning and the lime juice.
Serve two fritters per portion, topped with a portion of the salad.