Aussie Style Potato Scone & avocado
- Prep in:
- 5 mins
- Cook in:
- 12 mins
- Serves:
- 4
| Per Serving | %RI |
|---|---|
| KCAL 592 | |
| Fat 32g | 46% |
| Sat Fat 8.3 | 41% |
| Sugar 1.9g | 2% |
| Salt 0.7% | 11% |
Method
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.
Ingredients
For the potato scones
300g leftover mash potato
200g plain flour
1tsp baking powder
3tbsp milk
2 medium eggs, beaten
2tbsp sunflower oil for frying
To serve
4 medium eggs
2 medium avocados
1 lime
1 red chili
