Instructions

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