Put the potato in a colander and using hands, push to squeeze out water (or you can place the potato between paper towels and press water out)

Heat oven on to 100°c

Place tomato on a baking tray with baking paper. Drizzle with 1 tbs oil and cook for 10-15 minutes until the skin splits. Remove and set aside. Reduce oven to 50°c

While the tomato is cooking, add potato, egg, corn and flour in a mixing bowl and combine

Heat a non-stick fry pan on high heat with 1/2 tbs oil. Use 1/3 cup to measure potato batter and pour in the pan, pressing down using fingers or a spatula so it is flattens

Cook for 2-3 mins on each side and then place in the oven on a plate to keep warm

Repeat steps 5-6 with remaining batter, using oil as you need (hint: I had two pans on to save time)

In a small fry pan add 1 tsp oil on medium heat and cook garlic for 1 minute until brown, reduce heat to low and add spinach to wilt, mixing garlic through

Divide pancakes between 4 plates

Top each with a quarter of the tomato, avocado and add spinach to the side

Sprinkle 1 tbs dukkah on each and some salt and pepper to taste