Beetroot and Sweet Potato Patties with a Seafood Topper

Cooking with my daughter Kate gave rise to a very tasty lunch combining seafood and vegetables into a stir fry masterpiece. This recipe is absolutely delicious and looks stunning on the plate. How to make your non AIP friends very envious!!!

Ingredients
1 small sweet potato grated
1 medium raw beetroot grated
1-2 tbsp arrowroot flour
1 tbsp olive oil
1 tbsp coconut oil
cracked Himalayan salt and black pepper to season

1 tbsp olive or coconut oil
3 cloves garlic crushed
pea size piece of ginger grated
2 green shallots (the white part) chopped
1 medium leek sliced
salt and pepper to season
10 raw banana prawns
6 fresh scallops
1/2 piece of salmon chopped
1 cup chopped coriander

juice from 1/2 lemon

6 fresh asparagus spears
1/2 avocado, sliced and seasoned with salt and pepper

Directions
Mix grated sweet potato, beetroot, flour and olive oil to form 2 large flat patties
heat coconut oil in large heavy based fry pan
Cook both sides until cooked through and slightly crispy on the outside

place asparagus in boiling water and simmer for about 2 minutes until just tender and set aside

heat oil in large heavy based fry pan or wok on medium to hot heat
gently fry garlic, ginger, shallots and leek season with cracked salt and pepper
once greens are tender, add in seafood and continue to stir fry till cooked
once seafood is cooked through add a small amount of water and stir to lift all the flavoursome pieces stuck to the bottom of the pan, add in the coriander. Turn off heat, drizzle with lemon juice(or add this after plating) and cover

carefully slide one sweet potato and beetroot patties onto each plate
top patties with seafood and greens
place asparagus and avocado sides
squeeze over lemon juice to taste if not done earlier

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