Corn, potato and spring onion fritters with fresh tomato and avocado salsa
Serves 12 Patties
Preparation time
Cooking time
Preparation time
Cooking time
Ingredients
- 3 medium potatoes
- 1 clove garlic
- 175g cooked corn kernels
- 1 small bunch spring onions
- 1 egg
- 30g grated parmesan
- olive oil for cooking
- 1 red tomato
- 1 yellow tomato
- 1 avocado
- olive oil
- lemon juice
- sea salt and freshly cracked black pepper
Method
- Peel and dice the potato and peel the garlic
- Cook in boiling salted water until soft
- Drain and then mash together
- Add the corn and ¾ of the spring onions that have been sliced thinly
- Mix altogether with the egg and parmesan
- If the mix is too wet add a little more parmesan
- Shape the mix into 12 patties and place in the refrigerator for at least an hour
- Heat some olive oil in a large frypan and sauté the patties, a few at a time, until golden on each side
- Set aside and keep warm
- Dice the tomatoes and avocado
- Drizzle over a little olive oil and lemon juice and season with salt and pepper
- Toss and serve the patties with the salsa spooned over the top
Notes
Get the kids to wash their hands and shape the patties for you.