Potato tots, fried egg, spiced avocado and hot sauce
- Preparation and cooking time
- Total time
- Serves 4 as a snack
- 3 large floury potatoes
- for deep frying oil
- 4 eggs, to serve
- 1 ripe avocado, peeled, stone removed and cut into 1cm cubes
- chopped to make 1 tbsp coriander
- ½ lime, zested and juiced
- ½ red chilli, finely chopped
- 1 large onion, finely chopped
- 2 cloves garlic, finely chopped
- olive oil
- 8 tbsp chilli sauce
- 80g tomato purée
- (or vegetarian option) 1 tbsp Worcestershire sauce
- 4 tbsp red wine vinegar
- 4 tbsp maple syrup
- 1½ tbsp Tabasco sauce
- 1 tbsp dried oregano
- ½ tbsp chilli flakes
- 1 tsp chipotle paste
- STEP 1
Bring the potatoes (unpeeled) to the boil in salted water. Simmer for 15-20 minutes, until half cooked, so a knife goes in but feels resistance in the centre. Drain, dry and cool. When cool enough to handle, peel and grate into a bowl, season, and mix well. Roll into small cylinders, approximately 3cm long and 2cm wide (use damp hands if the mix gets a bit sticky). Set aside until ready to serve.
- STEP 2
To make the hot sauce, fry the onion and garlic in 1 tbsp oil on a medium heat, until soft. Add all the other ingredients plus 200ml water, reduce the heat to a simmer, and cook for 30 minutes until it has reduced to ketchup-like consistency. Pour the mix through a sieve and leave to cool.
- STEP 3
To make the avocado, mix all the ingredients together, adding more chilli if you want it spicier. If it gets a little mushy that’s fine. Store in the fridge, with clingfilm pressed against the avocado so it doesn’t discolour, until ready to use.
- STEP 4
Heat a deep fat fryer or a pan of oil no more that 1/3 full to 180C, or until a cube of bread browns in 30 seconds. Cook the potato in batches for 3-4 minutes until golden brown and crisp, season with salt. In the meantime, fry 4 eggs to your liking.
- STEP 5
Put the eggs, the potato tots, a good spoonful of avocado on a plate and add a few splashes of hot sauce.