Potato Cakes with Charred Asparagus & Jammy Eggs

Ingredients

For 4 servings

• 60 g parsley, chopped
• 910 g potatoes, coarsely grated
• 1 bunch asparagus, trimmed
• 8 piece eggs
• 2 piece avocados, sliced
• 100 g pumpkin seeds, toasted
• 50 g cotija, crumbled
• 4 piece radishes, thinly sliced
• 1 piece red onion, thinly sliced
• 1 piece jalapeño, chopped
• 1 piece garlic clove, chopped
• 2 piece limes
• 30 g white vinegar
• 3 g honey
• 2 g ground cumin
• 2 g smoked paprika
• 1 g chilli flakes
• 84 g olive oil
• 42 g neutral oil
• Salt, to taste
• Black pepper, to taste

Method

1. 1

   Quick-pickle the red onion in the vinegar, honey, salt and a little lime.

2. 2

   Squeeze the grated potato dry and season with the cumin, paprika and seasoning.

3. 3

   Pulse the parsley, pumpkin seeds, jalapeño, garlic, lime and olive oil into a spoonable salsa verde.

4. 4

   Boil the eggs for 7½ minutes, cool, peel and halve. Char the asparagus until just tender.

5. 5

   Shape the potato into 8 patties and fry in oil for 4–5 minutes each side, until crisp.

6. 6

   Plate the potato cakes with asparagus, avocado and eggs, spoon over the salsa verde and finish with cotija, pickled onion and radish.