-THE AVOCADO-
25 g Caster sugar; (1oz)
15 ml Waitrose White Wine Vinegar;
-(1tbsp)
2 1/2 ml Mixed salt and freshly
-ground black; ( 1/2tsp)
; pepper
2 Tomatoes; (medium)
2 Ripe avocados
1 bn Chives; finely chopped
-THE POTATO CAKES-
500 g Mashed potato; (1lb 2oz)
125 g Mature cheddar cheese;
-grated (4 1/2oz)
1 Green chilli; deseeded and
-finely
; chopped
Salt and freshly ground
-black pepper
Plain flour for dusting
15 ml Vegetable oil; (1tbsp)
Put the caster sugar in a basin and stir in 15ml (1tbsp) boiling water
until the sugar dissolves. Add the vinegar, salt and pepper and let
the mixture cool.
Make a couple of slashes in the tomatoes, pour boiling water over
them, leave for a minute and then rinse under a cold tap and peel.
Cut the tomatoes in half, making a dog tooth pattern, and scoop out
the seeds.
Peel the avocados, cut into small pieces and place into the vinegar
mixture with the chopped 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 minutes on each
side or until they are golden brown. Place on warm serving plates.
Fill each tomato half with the avocado mixture and spoon any extra
avocado around the plates. Serve immediately with rocket or salad.
Yields
4 servings