The avocado ritz is a very famous South African starter, dating back to the 1970’s when an ingenious chef thought of adding avocado to the classic prawn cocktail.

Ingredients
4 fish cakes
160g raw king prawns, deveined and butterflied
2 tbsp oil
4 burger buns, halved and toasted
2 avocados
1 bunch of spring onions, finely sliced
Lettuce leaves

Cocktail sauce ingredients
100 ml mayonnaise
100ml crème fraîche or sour cream
3 tbsps tomato sauce
4 tsp Worcestershire sauce
1 tbsp sriracha
2 tsp horseradish cream
1 lemon, juice
1 tbsp brandy
Sugar
Salt
Pepper

Method
Preheat the oven to 180c and put the fish cakes on a lined baking tray and cook according to the packet instructions.

Meanwhile, make the cocktail sauce, combine all of the ingredients and taste, adjust the seasoning with the salt, pepper and sugar to taste.

Blitz the avocado in a little food processor with a tbsp of the cocktail sauce and check the seasoning.  Cover and put to one side.

When the fish cakes are almost cooked, turn to the prawns.  Heat a large frying pan on high and add the oil and when hot, add the prawns.  Season with salt and pepper and cook for around 5 minutes until pink and perfectly cooked. Add the prawns to the cocktail sauce and stir through until coated in the sauce.

Toast the buns and put a tbsp of the sauce on the bottom half of each bun and top with the lettuce. Put a fish cake on top of the lettuce next and top with the avocado, the prawn cocktail and spring onions and put on the lid. Loosen your belt and get stuck in.