Recipe

A healthy vegan brunch recipe sandwiched avocado, spinach and tomato salsa.

Serves: 4 people   |   Prep time: 20 minutes   |   Cooking time: 20 minutes

American   |   Breakfast   |   Dairy Free   |   Vegetarian   |   Vegan

  

Ingredients

• 1kg Maris Piper Potatoes
• 1 Red Onion
• 130g tin Sweetcorn, drained
• 2 Garlic Cloves
• 70g Plain Flour
• 1 heaped tsp Paprika
• 2 Ripe Avocados
• 40g Baby Spinach Leaves
• 200g Tomato Salsa
• Sea Salt and Black Pepper
• Olive Oil

  

Method

1. Peel and finely chop the onion.
2. Peel and mince the garlic.
3. Peel and grate the potatoes.
4. Wash the grated potato in cold water 3 times.
5. Then drain and squeeze as much water as possible from them.
6. Place all in a bowl with the sweetcorn, paprika and flour, then season well.
7. Divide the mixture into 12 and into balls, then flatten with the back of your hand to make patties.
8. Fry in batches in olive oil for 3-4 minutes each side, keeping the cooked ones warm in the oven while you fry the rest.
9. Cut the avocadoes in half, remove the stones and scoop out the flesh with a spoon and slice.
10. Stack 3 hash browns per person, sandwiched with the avocado slices, spinach leaves and tomato salsa. Serve immediately.