The beauty of this recipe is that you don’t need to precook any of the ingredients so it’s a quick process, particularly if you have a helper. The salmon could be cooked, raw or from a tin and well drained. Like all fritters they don’t take long but they need to cook at a low temperature to make sure the raw grated vegetables are cooked through and soft.


  • 1 ripe Hass avocado

  • Juice of 1 lime

  • 2 tablespoons extra virgin olive oil, plus extra to serve

  • 200 g salmon fillet, cooked and flaked (see note) or smoked or tinned salmon

  • Dill or chervil sprigs and lime wedges, to serve

  • Fritters

  • 400 g sweet potato, peeled

  • Sea salt flakes and freshly ground black pepper

  • 2 large leaves silverbeet, finely chopped

  • 1 spring onion, finely chopped

  • 2 free-range eggs

  • 1 teaspoon chopped coriander

  • 2 tablespoons extra virgin olive oil


  • 1.

    Preheat the oven to 150°C (fan-forced).

  • 2.

    To make the fritters, coarsely grate the sweet potato, then place in a bowl and mix in 1 teaspoon sea salt. Stand for 10 minutes, then drain the sweet potato and squeeze out any excess liquid.

  • 3.

    In a separate bowl, place the chopped silverbeet, spring onion, eggs and coriander. Add the sweet potato, season to taste and mix well.

  • 4.

    Heat the olive oil in a large frying pan over medium heat. Working in 2 batches, place 3 tablespoons of mixture for each fritter into the pan and press down with a spatula. Cook on both sides for 2–3 minutes or until golden, then drain on paper towel. Place on a baking tray, cover with foil and keep warm in the oven while you cook the remaining fritters.

  • 5.

    Smash the avocado flesh and lime juice in a bowl until smooth. Stir in the olive oil and season to taste.

  • 6.

    To serve, place 2 fritters on each plate. Top with the smashed avocado, salmon and sprigs of dill or chervil. Drizzle with olive oil and serve with lime wedges.

  • 7.

    Note: If using fresh salmon, drizzle a little olive oil in a frying pan over high heat. Add the fish, skin-side down and cook for 3 minutes or to the point where it will almost burn. Remove the salmon, then quickly wipe out the pan with paper towel, being careful not to burn yourself. Add a drizzle of oil or a bit of butter to the pan, reduce the heat to low–medium and return the salmon to the pan, skin-side up. Cook for 2 minutes, then rest for 10 minutes.

  • 8.

    Remove and discard the skin, then flake the fish.

Nutritional information

Nutritional analysis per serving (4 servings)

  • Energy 1903kj
  • Fat Total 123g
  • Saturated Fat 26g
  • Protein 159g
  • Carbohydrate 33g
  • Sugar 6g
  • Sodium 2372mg

Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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Extracted from Maggie’s Recipe for Life by Maggie Beer with Professor Ralph Martins, published by Simon & Schuster Australia, RRP $39.99.


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