Potato cakes with avocado, tomato & prosciutto

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olive magazine

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1. To make the potato cakes, cook the potatoes for 20-25 minutes or until soft. Drain and return to the pan over a low heat and stir to dry them out as much as you can.
2. Mash, then stir in the egg yolk and cheese. Season with salt and cayenne pepper. Shape into 8 potato cakes and chill for at least 20 minutes until firm (or leave until you are ready to cook them).
3. Gently mix the avocado, tomato, lime juice and Tabasco together. Season.
4. Heat 1 tbsp oil in a frying pan and fry the potato cakes in batches over a medium-high heat for 4 minutes. Don't add too much oil or they will break up. Carefully flip over and fry the other side for the same amount of time or until crisp. Keep warm in a low oven while you fry the rest. Wipe out the pan and dry-fry the Parma ham for 1 minute each side or until crisp. Serve the potato cakes with the salsa and Parma ham.

Per serving

391 kcalories, protein 13.4g, carbohydrate 30.5g, fat 24 g, saturated fat 7.1g, fibre 3.3g, salt 1.15 g

Latest comments and suggestions

• Kiwi Judi

  28 January 2008

  Kiwi Judi commented on this recipe

  If you don't have avocado - depending on the season/time of year - not always in the fridge like other things - try adding a couple of parmesan wafers for a rather spectacular presentation. They go with tomato, bacon and potato quite well. Add some chopped flat parsley.....et voila!

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Ingredients

• 1 avocado , roughly chopped
• 2-3 plum tomato , deseeded and roughly chopped into large chunks
• juice ½ lime
• a dash Tabasco sauce
• 4 slices Parma ham

FOR THE POTATO CAKE

• 700g potatoes , peeled and chopped into chunks
• 1 egg yolk
• 75g cheddar , grated
• a pinch cayenne pepper
• olive oil

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Difficulty and servings

Serves 4

Preperation and cooking times

Ingredients

• 1 avocado , roughly chopped
• 2-3 plum tomato , deseeded and roughly chopped into large chunks
• juice ½ lime
• a dash Tabasco sauce
• 4 slices Parma ham

FOR THE POTATO CAKE

• 700g potatoes , peeled and chopped into chunks
• 1 egg yolk
• 75g cheddar , grated
• a pinch cayenne pepper
• olive oil

Per serving

391 kcalories, protein 13.4g, carbohydrate 30.5g, fat 24 g, saturated fat 7.1g, fibre 3.3g, salt 1.15 g

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