Ingredients (4 people):

• 250 gr. cooked turkey breast

• 2 potatoes

• 1 sweet potato

• 8 white asparagus

• 4 eggs

• 12 anchovy fillets in oil

• 20 green olives (pitted)

• 100 gr. corn

• bread sticks (to accompany)

• water

• extra virgin olive oil

• vinegar

• salt

• parsley


Put the potatoes and sweet potatoes in a large pan, season to taste and cook them for 30

minutes . Cooking eggs for 10 minutes. Peel everything and reserve.

Remove the bottom of the asparagus and peel. Cook them in a pan with water and a pinch of

salt for 10-12 minutes. Drain and set aside.

To make homemade mayonnaise, put in the mixer the other 2 eggs in the blender cup, pour a

splash of vinegar, a splash of olive oil and a pinch of salt and mix.

Dice turkey breast, potatoes, sweet potatoes, eggs, olives and anchovy filetillos. Put everything

in a bowl and add corn and mayonnaise. Mix well.

Cut the asparagus in half and place on top. Accompany the salad with bread spikes. Garnish

with parsley leaves.

Ingredients (30-40 units):

• 250 gr. Sweet potato

• 125 gr. pastry flour

• 5 g. dry baker's yeast

• 2 tablespoons of sugar

• 1/2 teaspoon of cinnamon

• 2 tablespoons of honey

• water

• extra virgin olive oil

• mint leaves


Peel the sweet potatoes, cut and put them to cook in a pan with water for approximately 25

minutes. Drain and reserve 3 tablespoons of this water. Place the potatoes in a bowl and crush

them with a fork until they are reduced to puree.

Add flour to the bowl and mix well. Dilute the yeast in the reserved water and add. Mix until all

ingredients are perfectly integrated. Add half a tablespoon of sugar and mix. Cover with plastic

film and let it sit for 30 minutes, at least.

Put abundant oil heating in a saucepan over a medium heat. Take small portions with a spoon,

and fry them. Drain on a plate lined with paper towels.

Heat a little honey. Mix sugar with cinnamon and sprinkle fritters. Sprinkle with honey if desired

and garnish with a mint leaf. Serve sweet potato fritters.


By using baker's yeast is essential to leave the dough to ferment for at least 30 minutes,

although better if we let it ferment 1 hour or more