|600 g||sweet potatoes|
|5 tbsp||olive oil|
|1 tsp||ground coriander|
|1 tsp||ground caraway|
|1½ tsp||chili flakes|
|2 tbsp||sunflower oil|
|2 tsp||distilled white vinegar|
Peel the sweet potatoes and grate finely with a box grater. Drain the liquid out by placing the grated sweet potato in a kitchen towel and squeezing it. Finely mince the garlic. Add garlic and sweet potatoes to a bowl along with olive oil, eggs, ground coriander, ground caraway, salt, and pepper, and mix well. Add starch and mix again. Halve the avocados and remove the stones.
Using a spoon, add avocado flesh to a liquid measuring cup and puree using an immersion blender. Quarter the tomatoes, remove the seeds and chop into small dice. Juice the lime and add to the avocado along with olive oil, sugar, salt, and chili flakes. Stir the tomatoes through the blended guacamole. Chop cilantro and set aside.
Heat sunflower oil in a larger pan. Add in spoonfuls of sweet potato mixture and fry in batches, pressing them flat, and frying on both sides until golden brown. Repeat until mixture is used up.
For the poached egg, bring a small saucepan of water to a simmer with the vinegar. Crack the egg into a small bowl and release into the water by gently lowering the bowl to touch the surface of the water. Remove after approx. 2 min. for a soft egg or approx. 4 min for a firm egg. Serve the sweet potato fritter with guacamole, poached egg, and coriander.