Potato cakes with avocado, tomato & prosciutto

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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• Lesa Oakley

  11 April 2009

  Lesa Oakley rated and commented on this recipe

  

  I made this yesterday and the potato did not stay together in the pan. I followed the recipe to a t and only used the minimum of oil. Dissapointing.

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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

Preparation and cooking times

Takes 40 minutes plus chilling

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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