Ingredients:
1 kg pontiac potatoes, peeled
1/2 bunch shallots, chopped
2 large eggs
2 tablespoons self-raising flour
salt
pepper
125 (1/2 cup) ml oil, for frying
1 tablespoon butter
1 large avocados
1 hot chili peppers, deseeded and chopped finely
2 ripe roma tomatoes, chopped finely
1 small lemons, juiced
1 bunch chives, finely chopped
Directions:
Grate the potatoes and squeeze out the water.
Place in a bowl with the shallots, eggs, flour, salt and pepper and mix together well.
Heat the oil in a frying pan, then add the butter.
Drop dessertspoonfuls of the potato mixture into the hot oil and cook until golden brown on each side.
Remove and drain on absorbent paper.
Keep warm.
Mash the avocado, then add the diced tomato, chilli,*lemon juice, salt and pepper.
Sprinkle with chives and serve with drinks.
*If you don’t like a lot of lemon juice, you can add less but make sure there is enough lemon juice to stop the avocado from discolouring.
Servings: 12
Time preparation: 15 min.
Time total: 30 min.