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Ingredientes
- 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)
Direcciones
- 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.
- 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.
- Cut the tomatoes in half, making a dog tooth pattern, and scoop out the seeds.
- Peel the avocados, cut into small pcs and place into the vinegar mix with the minced chives.
- 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.
- Fill each tomato half with the avocado mix and spoon any extra avocado around the plates. Serve immediately with rocket or possibly salad.
- 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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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 236g | |
| Recipe makes 4 servings | |
| Calories 226 | |
| Calories from Fat 122 | 54% |
| Total Fat 13.63g | 17% |
| Saturated Fat 1.75g | 7% |
| Trans Fat 0.09g | |
| Cholesterol 0mg | 0% |
| Sodium 314mg | 13% |
| Potassium 894mg | 26% |
| Total Carbs 25.33g | 7% |
| Dietary Fiber 7.5g | 25% |
| Sugars 3.13g | 2% |
| Protein 3.97g | 6% |
