Golden potato, sweet corn and manchego sticks with avocado, lime and cilantro cream

Instructions

1. 1

   1. Preheat the oven to 220 °C / 425 °F and line a baking tray with parchment paper. Brush the paper with 1 tablespoon of olive oil.

2. 2

   2. Place the potatoes in a pot with enough water and add half of the salt. Bring to a boil and cook for 12 to 15 minutes, until very tender. Drain well and mash into a thick puree.

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   3. While the potatoes cook, heat 1 teaspoon of the olive oil in a skillet over medium heat. Add the sweet corn and cook for 3 to 4 minutes to remove excess moisture. Let cool slightly.

4. 4

   4. In a large bowl, mix the mashed potato, cooked corn, 60 g of the grated manchego cheese, breadcrumbs, beaten egg, chives, sweet paprika, garlic powder, the remaining salt, and black pepper. Mix until you have a shapeable dough. If it feels too soft, add a little more breadcrumbs.

5. 5

   5. With lightly oiled hands, shape 16 even sticks and place them on the tray. Brush or drizzle the sticks with the remaining tablespoon of olive oil.

6. 6

   6. Bake the sticks for 15 minutes at 220 °C / 425 °F. Remove the tray, carefully turn them over, and sprinkle the remaining 30 g of manchego cheese on top.

7. 7

   7. Bake again for 8 to 10 more minutes, until the sticks are golden and crisp around the edges.

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   8. While they bake, make the cream. Blend or mash the avocado with the Greek yogurt, lime juice, fresh cilantro, and lime zest until thick and creamy.

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   9. Serve the sticks hot with the avocado, lime, and cilantro cream on the side for dipping.