Corn, potato and spring onion fritters with fresh tomato and avocado salsa

Serves 12 Patties
Preparation time
Cooking time


  • 3 medium potatoes
  • 1 clove garlic
  • 175g cooked corn kernels
  • 1 small bunch spring onions
  • 1 egg
  • 30g grated parmesan
  • olive oil for cooking
  • 1 red tomato
  • 1 yellow tomato
  • 1 avocado
  • olive oil
  • lemon juice
  • sea salt and freshly cracked black pepper


  1. Peel and dice the potato and peel the garlic
  2. Cook in boiling salted water until soft
  3. Drain and then mash together
  4. Add the corn and ¾ of the spring onions that have been sliced thinly
  5. Mix altogether with the egg and parmesan
  6. If the mix is too wet add a little more parmesan
  7. Shape the mix into 12 patties and place in the refrigerator for at least an hour
  8. Heat some olive oil in a large frypan and sauté the patties, a few at a time, until golden on each side
  9. Set aside and keep warm
  10. Dice the tomatoes and avocado
  11. Drizzle over a little olive oil and lemon juice and season with salt and pepper
  12. Toss and serve the patties with the salsa spooned over the top

Email recipe to your friends | Share on Facebook


Back to top