Coriander, Sweet Potato and Corn Fritters

Recipe makes four largish fritters suitable for breakfast or lunch.


1 Large Bowl (Microwave Safe)

1 Small Bowl

1 Microwave

1 Grater or String Peeler

1 Chopping Board

1 Chopping Knife

1 Large Frying Pan

4 Dinner Plates


1 Large Sweet Potato

2 Eggs

60 ml Olive Oil

2-3 Spring Onions

1 Corn Cobb or 300 gram Can Corn Kernels

1 Large Bag Lettuce

1/2 Bunch Coriander

2 Avocado

1/2 Teaspoon Ground Cayenne or Black Pepper

1 Small Clove Garlic

Bottle or Jar of Mayonnaise

Variation: 8 Rind-less Rashers of Bacon


    • Grate the Sweet Potato into the Large Bowl.
    • Place in the Microwave for 3 minutes on High.
    • Finely chop the Spring Onion.
    • Chop the kernel off the Corn Cobb.
    • Finely chop the coriander stalks.
    • Coarsely chop the coriander leaves.
    • Chop the avocado into 2 cm cubes.
    • Finley chop the garlic clove.
    • Place the frying pan on a high heat
    • Add the following ingredients to the large bowl of Sweet Potato and stir to combine
      • Olive Oil
      • Chopped Spring Onion
      • Corn Kernels
      • Chopped Coriander Stalks
      • Eggs
      • half a teaspoon of cayenne or black pepper
      • Garlic
    • In batches of 2 or 3, spoon saucer sized portions of the sweet potato mixture into the frying pan.
      • Cook for 3 minutes each side
    • Place a bed of lettuce larger than the size of the fritters on to each plate
    • Add the following ingredients to the small bowl and stir to combine
      • Cubed Avocado
      • Chopped Coriander Leaves.
    • Variation: Cook bacon
    • On each plate, place a fritter on the center of the bed of lettuce
    • Top with the Avocado and Coriander Mixture
    • Variation: Top with two pieces of Bacon
    • Place a large dollop of Mayonnaise on top
    • Enjoy