1-1½ cups sweet potato, grated
2-3 shallots, chopped
2 large eggs
¼ cup wholemeal self-raising flour
Salt and pepper
Olive oil for pan
1 avocado, skin and seed removed, mashed
5 cherry tomatoes, chopped finely
1 lemon, juiced
2 crushed garlic cloves
1 bunch basil, finely chopped
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.
Serve the cooked cakes with the salad either on top or on the side.