1  large ripe avocado, peeled and seeded
 juice of 1 lemon
8  spring onions, finely chopped
2  ripe tomatoes, seeded and finely chopped
1 teaspoon chili sauce
1/4 teaspoon salt
1/8 teaspoon black pepper

16 ounces potatoes, cooked and mashed
3 tablespoons butter, melted
3  spring onions, finely chopped
2  eggs, slightly beaten
1/4 cup flour
2 tablespoons self-rising flour
1/4 teaspoon nutmeg, ground
1/2 teaspoon all-purpose seasoning
1/4 teaspoon crushed red pepper
1/4 teaspoon salt
 olive oil for frying

To make Avocado Salsa: Mash the avocado with a fork. Squeeze the lemon juice over the avocado (to keep it from turning brown), then add the spring onions, tomatoes, chili sauce, salt and pepper. Mix well and chill for 20 minutes.

Potato Pancakes: Place the potatoes and butter in a food processor. Process until smooth. Transfer to a medium-size bowl and add the onions and eggs.

Sift flours, spices and salt together into a medium bowl. Add to the potato mixture and stir well to combine.

Heat about 2 tablespoons olive oil in a nonstick skillet over medium heat. Spoon 2 to 3 tablespoons of the mixture into the skillet. Cook approximately 2 minutes, then flip and cook additional 2 to 3 minutes until golden brown. Repeat process with the remaining mixture, draining pancakes on paper towels. Keep warm in the oven. Serve topped with the avocado salsa.