Pea & Mint Potato Cakes With Avo And Fried Egg

Preheat the oven to 220°C/ 200°C (fan)/ gas 7 and boil a full kettle

Peel and chop the potatoes into rough, bite-sized pieces, then add to a pot with plenty of boiled water and a generous pinch of salt and bring to the boil over a high heat

Once boiling, reduce the heat to medium and cook for 12-15 min or until fork-tender

Whilst the potatoes are cooking, trim, then finely slice the spring onions

Strip the mint leaves from their stems and chop them finely, discard the stems

Once the potatoes are done, drain them and return to the pot to steam dry

Mash the potatoes until smooth

Add the blanched peas, sliced spring onion, chopped mint and 1/4 tsp [1/2 tsp] salt and pepper and give it a good mix up – this is your pea & mint potato mixture

Shape the pea & mint potato mixture into 4 [8] cakes

Add the pea & mint potato cakes to a lightly oiled baking tray

Put the tray in the oven for 12-15 min or until golden

Tip: If the potato cake mix is a little wet and not sticking together nicely, add a spoonful or two of flour

While the potato cakes are cooking, add the white wine vinegar and 2 tbsp [4 tbsp] olive oil to a large bowl with a pinch of salt and pepper and stir it all together – this is your dressing

Wash the baby leaf salad, then pat it dry with kitchen paper, add it to the dressing and give it a gentle mix up

Chop the chives finely

Cut the avocado[s] in half lengthways, around the stone[s]

Remove the stone[s] using a teaspoon

Scoop the avocado out of the skin[s] using a spoon and slice it finely, lengthways

Season with a small pinch of salt

Heat a large, wide-based pan (preferably non-stick with a matching lid) with a drizzle of vegetable oil over a medium-high heat

Once hot, crack the eggs into the pan and season with a pinch of salt

Tip: Give your eggs a little shake before you crack for perfectly centred yolks!

Cook, covered, for 2-3 min or until done to your liking