Mexican-style Potato Cakes
Preparation time is 10minutes
Cook time is 15minutes
Total time is 25minutes
Serve is for 6 people
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Difficulty level: 1 out of 4
8 Ingredients
Number of servings
6
Guacamole
- 2 avocados
- 1/2 small red onion, finely chopped
- 1 small tomato, finely chopped
- 1tablespoons coriander, chopped
- 1 lime juiced
- 500grams frozen Lamb Weston Original Mini Potato Cakes – Scallops
- 1/2 cup sour cream
- 1/3 bunch coriander, sprigs picked
Nutrition per serving
1370kJ / 328Cal
1370 Kilojoules or 328 Calories
16% of daily energy intake*
Protein
4.6grams
Fat
21.5grams
Carbs
29.3grams
Sugars
2.9grams
Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.
Description
Whether it's a snack emergency or you need something fast for a spread, whip up these fast, flavourful Mexican-inspired potato cakes.
Method
Step 1 of 3
1 Preheat oven to 230°C/210°C fan-forced. Cook potato cakes following packet instructions or until golden brown.
Step 2 of 3
Meanwhile, to make guacamole, coarsely mash avocados. Stir in onion, tomato, coriander and lime juice.
Step 3 of 3
Arrange cooked potato cakes on a serving plate. Top with guacamole and sour cream. Serve sprinkled with coriander.
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