This has got to be a contender for our favourite breakfast, we made it this morning and considering it was a bit off the cuff, were ever so pleased with how it came out!
It was one of those mornings when you start off with no inspiration, but a desultory (initially) trawl through the vegetable rack, freezer and store cupboard perked us up no end and we made this lovely, colourful and satisfying meal. Hooray!
for the corn, spinach and sweet potato cakes
1 medium sweet potato, cooked and skinned (we baked ours, but microwaved or boiled would be good too)
140 g sweetcorn, we used tinned
75 g frozen spinach, defrosted
a pinch of salt and black pepper
30 g rice flour, plus a little extra for coating
4 tbsp polenta
3 tbsp oil for frying
for the parsley mushrooms
150 g button mushrooms
1 tbsp oil
a pinch of salt
2 tbsp fresh parsley, chopped
1 avocado, halved and sliced
Heat the oil for the mushrooms in a frying pan and saute the mushrooms, stirring often, for 6 – 8 minutes until cooked through and juicy. Season with salt and stir through the parsley. Keep warm. Roughly mash the cooked sweet potato with a fork and then stir through the corn, spinach, seasoning and rice flour. The mixture will be quite loose.
Mix the remaining rice flour and polenta together on a plate.
Heat the 3 tbsp oil in a frying pan (use the same one that you cooked the mushrooms in).
Divide the corn mixture into 4 and form each one into a patty. Set carefully into the polenta mixture and then turn to coat both sides. Transfer to the hot pan and cook for around 4 minutes per side, on a medium heat, until golden and crispy. Serve with the parsley mushrooms, and sliced avocado.
By A. and E.