A great way to use up left over mashed potatoes. This unique dish combines the comforting goodness of scones with the creamy luxury of avocado.
- In a large mixing bowl add the 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 together.
- Heat the 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 white vinegar for 3-4 minutes, or until set.
- 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.
