Sweetcorn & Potato Cakes With Avocado

Boil a kettle

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

Once boiling, cook for 10-15 min or until the potatoes are fork-tender then drain, return to the pot and set aside

Meanwhile, trim, then slice the spring onions finely

Chop the coriander finely, including the stalks, keeping the leaves and stalks separate

Drain the sweetcorn

Combine the juice of 1/2 [1] lime with the chilli jam, 2 tbsp [4 tbsp] olive oil and a pinch of salt and pepper – this is your chilli lime dressing

Cut the remaining lime into wedges

Dice the tomato[es]

Add the diced tomato to a bowl with the chopped coriander leaves

Season with a pinch of salt and set aside – this is your tomato salsa

Add the drained sweetcorn to the pot with the potatoes and mash until smooth

Add 1 tbsp [2 tbsp] olive oil, the panko breadcrumbs, chopped spring onion, chopped coriander stalks and chilli flakes (can't handle the heat? Go easy!)

Season with 1 tsp [2 tsp] salt and a generous grind of pepper and give everything a good mix up – this is your sweetcorn potato mixture

Divide the sweetcorn potato mixture into 6 [12] and press them firmly together to form patties

Heat a large, wide-based pan with a generous drizzle of vegetable oil over a medium-high heat

Once hot, add the patties to the pan and cook for 2-3 min on each side or until golden and crisp – these are your sweetcorn & potato cakes

Tip: You may need to do this in batches!

While the patties are cooking, cut the avocado[es] in half lengthways and remove the stone[s] using a teaspoon

Scoop the avocado out of its skin using a spoon and slice finely

Wash the lamb's lettuce, then pat it dry with kitchen paper