This recipe is a top favourite in our house. Make sure you try the salsa with it because I love it. I have been a bit vague with the potatoes in this recipe because it depends how big the spuds are. I have made it with two but I’ve also made it with five. Trial and error is the way to go with this one.
1 large tin sweetcorn drained
1 red pepper diced
2 tbsp chopped parsley
4 eggs beaten
2 large potatoes, peeled, grated and drained with kitchen towel to remove water
1 avocado mashed and a little lime juice added to stop it turning brown.
For the Salsa
4 tomatoes diced
1 small red onion diced
1 bunch of radishes thinly sliced
coriander chopped to taste
juice of 1 lime
Chilli Flakes to taste
How to make
Make the Salsa first by combining all the ingredients and salt to taste, leave it to the side and the flavour will develop.
Fry Sweetcorn and red peppers in a little oil for 2-3 mins.
put this mix in a bowl with then grated potatoes and parsley, stir in the beaten egg mixture and combine well
heat up the frying pan with a little oil, drop a large tbsp of the mixture into the pan and cook for 2-3 mins on each side. You want them to be nice and golden brown not black which happened to me the first time I made this.
Drain on paper towels and serve on a. bed of green salad with the salsa and avocado mash.