|Energy (Kcal) 592|
|Energy (KJ) 2472|
|Saturated Fat 8.3g||41%|
|Total Sugars 1.9g||2%|
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.
For the potato scones
300g leftover mash potato
200g plain flour
1tsp baking powder
2 medium eggs, beaten
2tbsp sunflower oil for frying
4 medium eggs
2 medium avocados
1 red chili
Soy, honey and ginger combined with the darker meat from the thigh make this a dish rich in flavour, perfect for a midweek family meal.
Lamb and orange isn't necessarily the first combination that 'springs' to mind, but trust us - this one works!
Low sat fat
Rich, delicious and layered with undertones of fresh, nutty pesto, our potato and sage gnocchi is an indulgent dish packed full of classic Italian flavours.
This campaign was originally produced in the framework of a programme co-financed by the European Union