Peel and cut the sweet potatoes into small dice. Add to boiling water and cook for around 15 mins until soft. Drain well. Set aside.
In the meantime heat some olive oil in a large frying pan. Add the finely chopped onion, garlic, red pepper (cut in small dice), ground coriander and smoked paprika. Fry gently until soft.
Transfer the sweet potatoes to a bowl. Mash thoroughly. Mix in the onion mixture, drained black beans and drained corn.
Beat the eggs together in a small bowl. Add to the vegetable mixture along with the breadcrumbs, flour and finely chopped coriander leaves. Mix well until well blended. Season to taste. You should have a thick paste. If it is too soft add a bit more flour and/or breadcrumbs.
Heat some olive oil in a non-stick frying pan.
To make the fritters, I use a 8cm diameter round cookie cutter as a guide.
Place the cookie cutter in the frying pan. Spoon 1 generous tablespoon of the sweet potato and black bean mixture inside the cookie cutter. Repeat to make a second fritter.
Cook under medium high heat for around 4 mins on each side until golden.
Serve the fritters with lime juice and diced avocado on the side.