|Energy (Kcal) 592|
|Energy (KJ) 2472|
|Saturated Fat 8.3g||41%|
|Total Sugars 1.9g||2%|
In a large mixing bowl add the leftover mashed potato. Add the beaten eggs and milk and beat well. Sift in the flour and baking powder, then season with salt and milled pepper and gently mix everything together.
Heat the sunflower oil over a medium heat in a large non-stick frying pan. Add tablespoons of the batter to the oil and cook for about 3 minutes on each side. You will need to do this in two batches as you don’t want to over crowd the pan. Keep the potato cakes warm whilst you cook the second batch.
Meanwhile, peel and stone the avocados and mash with the juice of the lime and a little salt.
Poach your eggs in a pan of barely simmering water with a dash of vinegar in.
Pop two potato cakes on each plate, top with the avocado, fresh chili (if you like) and finally the poached egg. If you have a little parsley or coriander, use to garnish.
For the potato scones
300g leftover mash potato
200g plain flour
1tsp baking powder
2 medium eggs, beaten
2tbsp sunflower oil for frying
4 medium eggs
2 medium avocados
1 red chili
Really simple to make, and the combination of juices from the pork and the fresh lemon really pack flavour!
Famed for their presence at street food events throughout Brazil, Espetinhos are Portuguese kebabs - simple and tasty, and the possibility of combinations are endless!
Low sat fat
Giving a Jamaican twist on a classic potato cake recipe helps gives this recipe a bit of a kick for spice lovers!
“This makes a great meal for kids, the asparagus spears are fantastic finger food for them to pop their eggs with, they’ll love the potato of course and it’s a good way to introduce a different way to eat a baked potato."
This campaign was originally produced in the framework of a programme co-financed by the European Union