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  • Chilli Cheese Potato Cakes With Avocado And Tomato

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    Chilli Cheese Potato Cakes With Avocado And Tomato
    Servings: 4
    by Global Cookbook
    92760 recipes
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    Ingredients

    • 25 gm Caster sugar, (1oz)
    • 15 ml Waitrose White Wine Vinegar, (1tbsp)
    • 2 1/2 ml Mixed salt and freshly grnd black, ( 1/2tsp) pepper
    • 2 x Tomatoes, (medium)
    • 2 x Ripe avocados
    • 1 bn Chives, finely minced
    • 500 gm Mashed potato, (1lb 2oz)
    • 125 gm Mature cheddar cheese, grated (4 1/2oz)
    • 1 x Green chilli, deseeded and finely minced Salt and freshly grnd black pepper Plain flour for dusting
    • 15 ml Vegetable oil, (1tbsp)

    Directions

    1. Put the caster sugar in a basin and stir in 15ml (1tbsp) boiling water till the sugar dissolves. Add in the vinegar, salt and pepper and let the mix cold.
    2. Make a couple of slashes in the tomatoes, pour boiling water over them, leave for a minute and then rinse under a cool tap and peel.
    3. Cut the tomatoes in half, making a dog tooth pattern, and scoop out the seeds.
    4. Peel the avocados, cut into small pcs and place into the vinegar mix with the minced chives.
    5. Mix the potato, cheese, chilli and seasoning. Form into cakes and dust with flour. Heat the oil in a large frying pan and cook the potato cakes over a medium heat for approximately 5 min on each side or possibly till they are golden. Place on hot serving plates.
    6. Fill each tomato half with the avocado mix and spoon any extra avocado around the plates. Serve immediately with rocket or possibly salad.
    7. NOTES : The sweet and sour marinated avocado and the piping warm cheese and chilli potato cake create a delicious contrast of flavours.

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