Healthy ever after

Smashed avocado on potato fritters

Whether you’re planning a sprawling spread for The King’s Birthday weekend, or a tea party these easy starters will surely please the crowd.

Smashed Avocado on Potato Fritters

Serves: 4-6

Preparation: 15 minutes

Cooking: 15 minutes

Ingredients

2 avocados, stone removed

6 medium potatoes

1 cup cherry tomatoes

2 eggs

1 tablespoon olive oil

2 tablespoons fresh basil leaves, sliced

Pinch of salt & freshly ground pepper

Pinch of toasted sesame seeds (optional)

Method

Wash potatoes and grate using a food processor or grater.

Sprinkle potatoes with salt.

Place potatoes in a clean tea towel and squeeze to get all the excess liquid out

Place grated potatoes in bowl and add eggs, mixing well

Heat a pan over medium heat and add oil. To make the fritters, drop potatoes into pan (2 large spoonfuls per fritter), using the back of the spoon to spread fritters.

Turn down the heat and cook until fritters turn golden — usually around 7-10 minutes

Once all the fritters are cooked, place onto a plate

Mash the avocado and place a spoonful on top of each fritter.

Place cherry tomatoes on the avocado.

Season with salt & pepper, sprinkle with basil and sesame seeds if using

Avocado & Sweetcorn Cakes

Serves: 8 Cakes

Preparation: 10 Minutes

Cooking: 10 Minutes

Ingredients

1 avocado, diced

4 corn cobs, kernels sliced off

1 teaspoon baking powder

1 teaspoon salt

2 eggs

1 tablespoon olive oil

½ cup milk

⅓ cup grated cheese

¼ red onion, diced

Pepper

Topping (optional)

Natural Yoghurt

Salsa

Method

In a bowl, combine corn, baking powder, salt, pepper, and red onion

In a small bowl, whisk eggs and add avocado, cheese, and milk. Mix well

Place wet ingredients into the bowl with the dry ingredients and combine well

Heat skillet over medium heat and add olive oil

Using a tablespoon, spoon 3 tablespoons of batter for each cake

Cook for 2-3 minutes on each side or until golden. Serve warm with a side of yoghurt or salsa. — Courtesy of 5+aDay