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Ham and potato cakes
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Prep Time:
25 minutes
Cook Time:
45 minutes
Total Time:
70 minutes
Crispy golden potato cakes served on a bed of salad greens topped with zesty mustard pickle.
Ingredients:
  • 800g desiree potatoes, peeled, cut into 5cm pieces
  • 165g leg ham
  • 1 egg, lightly beaten
  • 4 green onions, thinly sliced
  • 62.50 ml flat-leaf parsley leaves, chopped
  • 8.85 gm hot English mustard
  • 125.00 ml dried breadcrumbs
  • olive oil cooking spray
  • 100g packet mixed salad greens
  • 82.50 ml sweet mustard pickle (see note)
Instructions:
  • In a large saucepan, simmer potatoes in cold water until tender, about 15 minutes. Drain and transfer to a bowl, then gently mash to keep it chunky.
  • Combine ham, egg, green onions, parsley, and mustard with the potatoes. Season generously with salt and pepper, then mix until well-combined. Shape the potato mixture into twelve 2cm-thick patties, using 1/4 cup of the mixture for each patty. Coat the patties lightly in breadcrumbs in a shallow dish.
  • Heat a large, non-stick frying pan with oil over medium heat until hot. Cook potato cakes in batches for 5 minutes on each side until golden and warmed through. Serve with salad greens and mustard pickle.

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