Potato Cakes with Avocado

Instructions

Boil your potatoes in a pan with your saffron until soft and they take on some of the golden colour. Mash roughly and combine in a bowl with the sliced spring onion, beaten egg and flour. Season well and then form into two potato cakes and fry in a dry pan until golden on both sides.

Poach the eggs in boiling water with a drop of vinegar until just cooked and still runny in the middle. Place the sliced avocado onto the potato cake, drizzle with olive oil, top with the poached eggs and season with Cornish Sea Salt Flakes.

Read more recipes and stories from the Spring issue of Seasoned here.