Aussie Style Potato Scone & avocado

Aussie Style Potato Scone & avocado
Prep in Prep in:
5 mins
Cook in Cook in:
12 mins
Serves 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

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

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