Whisk the egg in a large bowl with a pinch of salt and pepper, mix in the sweet potato and buckwheat flour, and combine well.
Heat a pan with 1 tbsp of the avocado oil. Divide the sweet potato mixture into 6 equal parts, grab 1/6 and form it into a pattie, squeeze it tight so it is compact and won’t break. Place into the pan and let it sizzle for a few minutes then flip it over once golden brown and cook on the other side for 2 minutes. Repeat with the rest of the mixture.
To make the beans, heat 1 tbsp of avocado oil in another pan. Make sure the broad beans are removed from their pods then throw them in the pan with the crushed garlic, thyme, salt and pepper. Sauté for a few minutes until golden brown and cooked through.
Serve with the fritters with some yogurt or avocado.