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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Shohan Mia
[email protected]This is a great recipe for a quick and easy weeknight meal.
Raju Das
[email protected]I love potato cakes! This recipe looks like a great way to make them.
Shrouk Gamal
[email protected]Wow, this looks amazing! I'm going to have to make this for my next party.
Jannat Evnath Mugdho
[email protected]This recipe looks delicious! I'm definitely going to try it out.
Eunice Chiwamba
[email protected]What a great idea for a meal! I love the combination of avocado, tomato, and prosciutto.
yael claesson
[email protected]Yum! This is definitely going on my to-cook list.
Niyonzima Selemani
[email protected]This looks amazing! I can't wait to try it.
Ahmad Ali Tv
[email protected]5 stars! The potato cakes were crispy and flavorful, and the avocado, tomato, and prosciutto were a perfect topping. This dish is definitely a keeper.
Digyan Karki
[email protected]These potato cakes were delicious! The avocado, tomato, and prosciutto were a great combination, and the potato cakes themselves were crispy on the outside and fluffy on the inside. I will definitely be making these again.
Abu Sakib
[email protected]I was a bit skeptical about the avocado and tomato combination, but I was pleasantly surprised! The flavors worked really well together, and the prosciutto added a nice touch of richness. The potato cakes were also crispy and fluffy, and the overall
Esther Matseba
[email protected]These potato cakes were a hit! The combination of avocado, tomato, and prosciutto was perfect, and the potato cakes themselves were crispy and flavorful. I followed the recipe exactly and it turned out great. Will definitely be making these again soo
Kaiah Samuel
[email protected]Loved the vibrant colors and flavors of this dish. The potato cakes were a great canvas for the creamy avocado and juicy tomato, and the prosciutto added a nice salty kick. The presentation was also top-notch, with the colors of the ingredients reall
Nu Zeilen
[email protected]Potato cakes with avocado, tomato, and prosciutto - an innovative and delicious combination. The potato cakes were crispy on the outside and fluffy on the inside, the flavors of avocado and tomato complemented each other perfectly, and the prosciutto