Recipe by Michaela Uren of Forchefs

Ingredients:

• 1½ cups sweet potato, grated
• 2-3 shallots, chopped
• 2 large eggs
• ¼ cup wholemeal self-raising flour
• Salt and pepper
• Olive oil for pan

Salsa:

• 1 avocado, skin and seed removed, mashed
• 5 cherry tomatoes, chopped finely
• 1 lemon, juiced
• 2 crushed garlic cloves
• 1 bunch basil, finely chopped

Method:

– In a large bowl mix together the sweet potato, shallots, eggs, flour, salt and pepper.
– Heat a large frying pan to a medium temperature and add a little olive oil. Drop large spoonfuls of the sweet potato mixture and cook until golden brown on each side. Remove and drain on absorbent paper.
– In a medium bowl add the avocado, diced tomato, garlic, lemon juice, basil, salt and pepper.