Sweet Potato Fritters with Salad

Peel and rinse the sweet potato, then grate it coarsely. Squeeze out any excess liquid so it does not thin the mixture during frying.

Combine the sweet potato with the egg and flour. Add 1/2 teaspoon of salt and 1/4 teaspoon of black pepper, then mix briefly until the shreds are evenly coated. The mixture should hold on a spoon without spreading into a puddle.

Heat some of the oil in a nonstick frying pan over medium heat. Add small spoonfuls and flatten them into thin pancakes. Fry for 2–3 minutes per side, turning once the base is browned and holds together. Check the first pancake: the sweet potato in the center should be tender and the egg and flour cooked through, with no raw mixture. If the outside darkens before the center softens, lower the heat and cook longer. Divide the remaining oil between subsequent batches.

Wash the tomato and cucumber. Remove the tomato's tough stem base and cut both vegetables into small, similar-sized pieces. Toss gently in a bowl; the tomato juices will moisten the cucumber without an extra dressing.

Divide the hot pancakes between four plates and serve the salad alongside so its juices do not soften the fried edges. Serve immediately.