4 serves
30 m
20 m
Place sweet potato in the centre of a clean tea towel. Gather corners of tea towel, then twist to enclose sweet potato and squeeze firmly to extract any liquid. Transfer to a large bowl. Add spice blend, egg and flour. Mix well.
Using damp hands, divide mixture into 12 even portions (about ¼ cup of mixture in each) and place on a large plate.
Heat 1 tablespoon of oil in a large non-stick frying pan over medium-high heat. Add 4 portions to pan and flatten into 8 cm diameter rounds with the back of a spoon. Cook for about 3 minutes on each side or until golden brown. Transfer to a non-stick baking tray and place in 160 °C preheated oven to keep warm. Repeat with remaining oil and portions.
Meanwhile to make salsa, combine all ingredients in a medium bowl. Season with pepper.
Serve hash browns with salsa and lime wedges.