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
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[email protected]I'm not a big fan of potato cakes, but this recipe might change my mind.
Cammy Cammy
[email protected]These potato cakes sound amazing! I love the combination of avocado, tomato, and prosciutto.
opkalim ff
[email protected]I'm always looking for new potato cake recipes. I'll definitely be trying this one.
MD ALAMIN ISLAM
[email protected]This recipe looks delicious! I can't wait to try it.
Thomas Taiwo
[email protected]I'm not sure what I did wrong, but my potato cakes turned out mushy. I think I might have overmixed the batter.
Suraj Lamsal
[email protected]These potato cakes were a little bland for my taste. I think I would add some more seasoning next time.
Daphne Nevhutalu
[email protected]I love these potato cakes! They're a great way to use up leftover mashed potatoes. I also like to add some chopped bacon to the batter.
Waqar Sohail
[email protected]These potato cakes are so good! I've made them several times and they're always a hit.
David GuiLLen
[email protected]I followed the recipe exactly and the potato cakes turned out perfect. They were crispy and flavorful. The avocado, tomato, and prosciutto topping was a great addition.
Jojo Fernandez
[email protected]The potato cakes were easy to make and turned out great. The avocado, tomato, and prosciutto topping was delicious. I would recommend this recipe to anyone.
Stephon Graves
[email protected]I made these potato cakes for brunch and they were a big success. Everyone loved them!
Imtiaz Baloch
[email protected]These potato cakes were a hit! They were crispy on the outside and fluffy on the inside. The avocado, tomato, and prosciutto topping was the perfect complement. I will definitely be making these again.