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Corn, potato and spring onion fritters with fresh tomato and avocado salsa
Serves
12 Patties
Preparation time
Cooking time
Ingredients
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
Method
Peel and dice the potato and peel the garlic
Cook in boiling salted water until soft
Drain and then mash together
Add the corn and ¾ of the spring onions that have been sliced thinly
Mix altogether with the egg and parmesan
If the mix is too wet add a little more parmesan
Shape the mix into 12 patties and place in the refrigerator for at least an hour
Heat some olive oil in a large frypan and sauté the patties, a few at a time, until golden on each side
Set aside and keep warm
Dice the tomatoes and avocado
Drizzle over a little olive oil and lemon juice and season with salt and pepper
Toss and serve the patties with the salsa spooned over the top
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