Be inspired with Recipes created by Chefs.
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|20||g||Diced green chilli|
|10||each||Free range egg|
|100||mL||Cornwell’s Malt Vinegar|
|250||g||White Wings Self-Raising Flour|
|3||g||Bicarbonate of Soda|
|20||g||Gold n’ Canola Spray|
Peel the potatoes and cut into large chunks. Put the potatoes in a large pan of salted water and boil until tender. Drain well, tip back into the pan, and shake for 1 min over a gentle heat to dry them off, then mash and leave to cool.
Put the cooled mash in a bowl with the flour and bi-carb. Whisk 1 egg with the milk, season, tip into the bowl and whisk until smooth. Stir in the thinly sliced spring onions, reserving some to serve.
In a non-stick pan, heat the oil and butter until sizzling, then spoon in 2 serves of the pancake batter. Cook for 1 minute or so on each side until browned and set underneath, then flip and cook the other side.
Add some oil to a pan and add the corn kernels and pan fry until browned.
In a bowl add the diced chilli, diced celery, and half the chopped coriander and the hot corn kernels. Mix the salsa well and add the other half of the lime juice and season with some salt. Keep warm.
In a bowl add the avocado, feta, and the other half lime juice and roughly mash, season with some salt.
Bring a pot of 1 litre of water to a simmer and add malt vinegar, crack the egg into the simmering water and cook until yolk is still slightly runny.
To serve place the 2 pancakes stacked up. Place a large quenelle of avocado dip on one side of the pancake. Place the poached egg beside the avocado. Spoon the corn salsa over the dish and garnish with some micro coriander.