Crunchy Potato Cakes With Avocado Salsa
Instructions
Put potatoes in a saucepan, cover generously with cold water and salt lightly. Bring to the boil then turn heat down and cook gently until tender. Drain and mash with a potato masher. Beat in one egg and one teaspoon of salt, coriander, chilli and spring onions. Cover with a damp piece of kitchen paper and leave at room temperature until cool.
Form mixture into small balls, then flatten into small cakes. Break second egg into a plate and beat with fork. Pass potato cakes through beaten egg one at a time. Let excess egg drip off, then carefully coat them with crumbs. Let cakes dry for two hours before frying.
Make the salsa just before cooking the potato cakes. Halve and peel the avocados and remove the stones. Cut flesh into small pieces, transfer to a large bowl with the other ingredients and toss very gently.
Cook potato cakes on an oiled barbecue hot plate heated to medium until golden brown. Alternatively, heat 1cm depth of oil in a large frying pan over medium heat. Drop in several potato cakes and cook until golden brown. Turn carefully and cook second side until golden. Lift out with a slotted spatula and drain briefly on crumpled paper. Repeat with rest of potato cakes. Sprinkle potato cakes with coriander and serve avocado salsa separately.
