Instructions

• Clean the sweet potatoes and pierce the skin with a fork. Place the potatoes in the microwave and cook on high for 8-10 minutes until tender.
• Place the sweetcorn (along with the brine from the can) in a large bowl. Add in the flour, baking powder and 2 eggs. Season with salt and pepper and stir to combine.
• Once the potatoes are ready, break them up into pieces and add to the batter, along with half of the feta cheese and mix well.
• Heat a little amount of olive oil in a large non-stick frying pan or skillet, over a medium heat, then spoon 4 tablespoons of the batter into the pan. Cook for 2 to 3 minutes on each side until golden. Repeat the process until all the batter has been used up.
• Make a jalapeño sauce by placing the jalapeños, along with a little of the brine from the jar, into a blender. Add the lime juice and blitz until smooth. Place the cubed avocado in a bowl and drizzle with the jalapeño sauce.
• Using the same skillet, fry the remaining 4 eggs and then assemble the pancakes.
• Divide the pancakes between 4 plates, top with a fried egg and the avocado and jalapeño sauce.Crumble over the remaining feta cheese and serve with a lime wedge and freshly chopped cilantro.