Sweet Potato Fritters Topped with Avocado, Turmeric Dressing and Crispy Kale Chips

Yum, yum, yum. This dish is so versatile you can have it for breakfast, brunch, lunch or dinner. You can add a poached or fried egg maybe some bacon too. It sounds complicated but it’s not as you just chuck the fritter ingredients into a bowl. This is also Uber healthy as it’s sweet potato, avocado and turmeric. The colours on a plate are gorgeous and the taste is just as good. Don’t know what else to say except try it you won’t be disappointed 😋😍🌞


For the Sweet Potato Fritters
  • 1 medium sweet potato, peeled and grated
  • 2 beaten eggs
  • 1/4 cup plain flour
  • .1/2 cup panko breadcrumbs
  • 2 tsp ground cumin
  • 1 tsp garam masala
  • 1/2 tsp red pepper flakes
  • 1/2 tsp sea salt
  • 1/4 tsp cracked black pepper
Avocado Smash
  • 2 avocado
  • Juice of a lemon
  • Pinch of salt
For the Turmeric Dressing
  • 2 tsp ground turmeric
  • Pinch of curry powder
  • 1/2 tsp minced ginger and garlic
  • 2 1/2 tbsp tahini paste
  • 1/2 tsp maple syrup
  • 1 tbsp light mayonnaise
For the Kale Chips
  • I bunch of curly kale, ribs removed and leaves torn
  • 1 tbsp tasteless oil, I used rapeseed
  • 1 tsp sea salt


For the Fritters
  1. Add all of the ingredients to a bowl and give it a good mix and fold with a wooden so the four and breadcrumbs get fully soaked in.
  2. Once combined roughly separate the mixture in the bowl into six parts so you can easily scoop them up. scoop each bit up and shape into fritters place on a lined tray or plate and put in the fridge for 30 minutes.
  3. Heat some oil into a frying pan until hot add the fritters and turn the heat down to medium and cook on each side for around 4 minutes until crispy, drain on kitchen paper.
For the Avocado
  1. Add all the ingredients to a bowl and mash with a fork until roughly smooth. Again taste and season to taste.
For the Turmeric Dressing
  1. Add all of the ingredients to a bowl or blender whisk or blend until smooth. Taste and adjust seasoning to taste. Set aside.
For the Kale Chips
  1. Add the torn kale leaves to a bowl along with the oil and salt. Using your hands give it a massage so you break down some of the fibres so it gets really crispy.
  2. I chuck mine in the air fryer at 190 degrees for around 6 minutes but I do keep an eye on it and shake every few minutes. You can also do it in the oven.
  1. Start by adding a fritter to a plate, add a layer of avocado and repeat until you have a stack of 3.
  2. Next smear on a dollop of the turmeric dressing on the side.
  3. Finish with a sprinkle of crushed chips over the turmeric and serve the rest on the side.

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