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Fritters con crema di avocado, uovo pochè e Prosciutto di San Daniele

Sweet potato fritter with creamed avocado, poached egg, and Prosciutto di San Daniele

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Prep Time 10 minutes
Cook Time 6 minutes
Total Time 16 minutes
Course Brunch
Servings 2 portions

Ingredients
  

For the fritters:

  • 1 medium or 2 small sweet potatoes
  • 1 egg
  • 1 scallions/half a white onion
  • 40 g flour
  • Salt pepper
  • Oil for cooking

For the avocado pesto:

  • 1 avocado
  • 40 g pistachios or other dried fruit to taste
  • 1 bunch of parsley
  • Juice of half a lime
  • 1 tablespoon of oil
  • Salt and pepper to taste

Other ingredients:

  • 2 eggs
  • Prosciutto di San Daniele

Instructions
 

  • Firstly, prepare the avocado salsa placing all the ingredients into a blender.
  • Now grate the sweet potato with a large hole grater and place it into a bowl. Then add all the other ingredients: chopped onion, flour, egg, salt, and pepper. Mix well
  • Warm a pan with plenty oil and then form the pancakes with a spoon. Cook for about 4 minutes per side, until golden.
  • For the poached eggs: bring water to the boil in a medium sized pot with 2 tablespoons of white vinegar and break the eggs into two different bowls. When the water is boiling, reduce the heat, stir up a vortex with a spoon and after a few seconds tip in an egg. Allow to cook for about 2 minutes and then lift out with a slotted spoon.
  • Plate the pancakes with the avocado sauce, the poached egg, and a slice of Prosciutto di San Daniele.