Potato and Spring Onion Pancake with Avocado, Feta and Egg

Goodman Fielder Food Service
Potato and Spring Onion Pancake with Avocado, Feta and Egg

Potato and Spring Onion Pancake with Avocado, Feta and Egg

Posted on 8th February 2016
A fluffy potato and spring onion pancake offset with the creaminess of the avocado and feta will stand out on any breakfast or brunch menu.
Makes 10, scale as needed.

Ingredients

AmountMeasureName
400 g Avocado
50 mL Lime Juice
150 g Crumbed Feta
300 g Spring Onions
500 g Frozen Corn
150 g Diced Celery
20 g Diced green chilli
10 each Free range egg
100 mL Cornwell’s Malt Vinegar
700 g Floury Potatoes
250 g White Wings Self-Raising Flour
3 g Bicarbonate of Soda
20 each Large Eggs
250 mL Milk
20 g Gold n’ Canola Spray
30 g Coriander

Method

Image 1 - Potato and Spring Onion Pancake, with Avocado ingredients

 

Step 1

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.

 

Step 2

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.

 

Step 3

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.

Image 2 - Add some cooking oil

Image 3 - Melt some butter

Image 4 - Add pancake mix 

Image 5 - Pancake

 

Step 4

Add some oil to a pan and add the corn kernels and pan fry until browned.

 

Step 5

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.

 

Step 6

In a bowl add the avocado, feta, and the other half lime juice and roughly mash, season with some salt.

 

Step 7

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.

Image 6 - Cook egg yolk

 

Step 8

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.

Image 7 - Add avocado dip on the pancake

Image 8 - Potato and Spring Onion Pancake, with Avocado

Message from chef Vasilios Donoudis

Vasilios Donoudis

Make these savoury pancakes a breakfast hit by elevating the flavours to the next level, with corn, chilli and coriander salsa. Combine with the new café staple – avocado and feta smash, and you’re good to go!

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