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    Chilli Cheese Potato Cakes with Avocado and Tomato

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    Chilli Cheese Potato Cakes with Avocado and Tomato

    The sweet and sour marinated avocado and the piping hot cheese and chilli potato cake create a delicious contrast of flavours.

    • Preparation time: 30 minutes
    • Cooking time: 10 minutes
    • Total time: 40 minutes 40 minutes


    • The avocado
    • 25g caster sugar
    • 1tbsp Waitrose White Wine Vinegar
    • ½tsp mixed salt and freshly ground black pepper
    • 2 medium tomatoes
    • 2 ripe avocados
    • Bunch of chives, finely chopped
    • The potato cakes
    • Salt
    • 500g mashed potato
    • 125g mature cheddar cheese, grated
    • 1 green chilli, deseeded and finely chopped
    • Freshly ground black pepper
    • Plain flour for dusting
    • 1tbsp vegetable oil


    1. Put the caster sugar in a basin and stir in 1tbsp boiling water until the sugar dissolves. Add the vinegar, salt and pepper and let the mixture cool.
    2. 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.
    3. Peel the avocados, cut into small pieces and place into the vinegar mixture with the chopped chives.
    4. 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.
    5. Fill each tomato half with the avocado mixture and spoon any extra avocado around the plates. Serve immediately with rocket or salad.
    6. All items subject to availability. Some items available in larger branches only. Waitrose Limited, Bracknell, Berkshire
    7. This recipe was first published on Waitrose.com in March 1999.

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