Best 6 Potato Cakes With Avocado Tomato Prosciutto Recipes

POTATO CAKES WITH AVOCADO, TOMATO & PROSCIUTTO

Steps:

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

PROSCIUTTO AND POTATO CAKES

Steps:

• Make the mashed potato first (using the mash ingredients) and allow to cool.
• Add the egg, green onions prosciutto and garlic to the cooled potato.
• Take two tablespoons of potato mixture and form into a patty. Dip the patty into the extra egg and press into the breadcrumbs until well coated in crumbs. Repeat this process with the remaining mixture.
• Using a medium heat, heat enough oil to cover the base of a large non-stick fying pan, cook the patties in batches for 3-4 minutes on each side or until a golden brown colour.

OLD FASHIONED POTATO CAKES

Steps:

• Mix mashed potatoes, flour, onion, egg, black pepper, and salt together in a bowl until batter consistency.
• Heat vegetable oil in a skillet over medium heat. Drop 4-inch circles of batter into hot oil. Cook until golden brown, about 5 minutes per side. Remove with a slotted spoon and drain on paper towels. Repeat with remaining batter.

SWEET POTATO & CORN CAKES WITH TAMARIND BACON & AVOCADO

Steps:

• Heat the oven to 200C/180C fan/gas 6. Prick the sweet potatoes and potato with a knife and roast them until soft - about 45 mins-1 hr for the potato and 40-50 mins for the sweet potato, turning them halfway through. Remove from the oven, leave until cool enough to handle, then scoop the potato flesh out of the skins and lightly mash together but not so it's smooth - keep it chunky.
• While the potatoes are cooking, scoop the avocado into a bowl and mash lightly. Add half of the spring onions, the scotch bonnet, if using, the lime juice and a pinch each of salt and pepper. Keep chilled until ready to serve.
• If using fresh corn, slice the kernels from the cob and boil in a pan of salted water for 3 mins. Rinse with cold water to cool. Add the sweetcorn to the potato mix, with the remaining spring onions and some salt and pepper. Gently mix, then take a handful the size of a tomato. Roll on your worktop, then flatten slightly until it is about 1-inch thick. Repeat until all the mixture is used up, you should have around 12-14 cakes. Put the cassava flour in a shallow bowl and gently drop the cakes in, one by one, then roll lightly to coat with the flour.
• Mix the tamarind and honey with 1 tbsp warm water until fully dissolved. Warm a frying pan over a medium heat and add the bacon. After 1 minute, brush the tamarind mixture over the top side and turn, brushing the other side with a little more of the mixture. At first it will look as though the bacon is boiling, but keep adding the mixture and turning two more times, and it will start to caramelise. Once nicely browned on both sides, remove from the pan and keep warm.
• Put the oil in a non-stick frying pan, enough so the oil will come halfway up the cakes. Heat over a medium-high heat and fry the cakes for 3-4 mins each side until golden brown. Drain on kitchen paper and keep warm while you cook the remaining cakes. To serve, pile two or three cakes onto each plate alongside some mashed avocado and put two slices of bacon on top. Serve 2 tbsp each of the soured cream on the side, if you like.

AVOCADO, TOMATO AND PROSCIUTTO TAGLIATELLE

Steps:

• Cook the pasta in a large pan of boiling, salted water according to packet instructions; drain well. While the pasta is cooking, preheat a griddle pan and fry the prosciutto until crisp.
• For the dressing, whisk the vinegar and mustard with the shallot and gradually add the oil, whisking all the time. Leave on one side.
• Toss the avocado, ham, tomato, basil and parsley together and add to the warm pasta, and pour over the dressing. Serve straight away, topped with Parmesan shavings.

PROSCIUTTO POTATO BAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Lightly grease a small casserole dish with olive oil.
• Heat 1 tablespoon olive oil in a skillet over medium-high heat. Cook prosciutto in hot oil until crisp, 4 to 6 minutes per side. Drain cooked prosciutto on a plate lined with paper towel; pat slices with paper towel to blot excess grease. Crumble prosciutto.
• Spread about half the potatoes into the bottom of the prepared casserole dish. Arrange about half the mozzarella slices atop the potatoes. Repeat layering with remaining potatoes and cheese. Drizzle 1 tablespoon olive oil over the top layer of cheese. Sprinkle crumbled prosciutto over the cheese layer.
• Arrange tomato slices around the edges of the casserole dish. Sprinkle mushroom slices inside the edges of the tomato border. Season with salt, pepper, oregano, garlic powder, and green onion. Cover casserole dish with aluminum foil.
• Bake in preheated oven for 50 minutes. Remove and discard foil and switch oven to broil. Continue cooking under the broiler until the top is browned, 5 to 10 minutes more.