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
