Kumara fritters with salmon, avocado and herby crème fraîche

Ingredients

• 1 large free-range egg, lightly beaten
• 1/4 cup cornflour
• 1/4 teaspoon ground cumin
• sea salt
• 3 cup peeled and grated orange kumara
• 1 cup peeled and grated butternut pumpkin
• 1/2 red onion, finely chopped
• 100 gram feta, crumbled
• oil, for cooking
• Herby crème fraîche
• 200 gram crème fraîche
• 1 teaspoon grated fresh horseradish
• 2 tablespoon finely chopped flat-leaf parsley
• 2 tablespoon finely chopped dill
• zest ½ lemon, plus 1 tbsp juice
• To serve
• hot-smoked salmon
• sliced avocado
• lemon juice