Recipe by Manami
This is comfort food for a friend of mine! Everytime he comes to visit, he manages to get himself invited for dinner and I am sure you know what is "lovingly" prepared. He found it on BBGoodFood.com, how did he know that was one of my favorite sites? Have allowed a 20 minute cooling time, if you want it to remain longer -- I am sure you can calculate it.
Top Review by Karen Elizabeth
Made this last night, enjoyed it very much. DH prepared the potato cakes earlier in the day and refrigerated them, they cooked up perfectly later on. We didn't have prosciutto, so we omitted it, it doesn't affect the overall dish, tho I'm sure it would add a nice touch. We were only two, so only cooked off half the cakes, I have frozen the others, wrapped separately in clingfilm, and placed in a container, and we will see how they re-constitute, I'm sure they will be just fine. It's nice to know that there is a treat waiting in the freezer! I will probably serve the remaining cakes a different way nest time, eg, with creamed spinach, Swiss-style, whatever, because I think these cakes will be very versatile! Lovely recipe, thanks DiScharf!
- 1 avocado, roughly chopped
- 2 -3 plum tomatoes, deseeded and roughly chopped into large chunks
- 1⁄2 lime, juice of (not the bottled kind)
- 1 dash Tabasco sauce
- salt, to taste
- 1 pinch crushed red pepper flakes (optional)
- 4 slices prosciutto
FOR THE POTATO CAKE
- 1 1⁄2 lbs potatoes, peeled and chopped into chunks
- 1 egg yolk
- 2 3⁄4 ounces sharp cheddar cheese, grated
- salt, to taste
- 1 pinch crushed red pepper flakes (to taste)
- olive oil
- 4 chives, snipped into short pieces
Directions See How It's Made
- PREPARE THE POTATO CAKES:.
- 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.
- Mash, then stir in the egg yolk, chives, and cheese.
- Season with salt and crushed red pepper flakes
- Shape into 8 potato cakes and chill for at least 20 minutes until firm (or leave until you are ready to cook them).
- PREPARE THE SALSA:.
- Gently mix the avocado, tomato, lime juice and Tabasco together.
- MAKE THE POTATO CAKES:.
- 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 Prosciutto for 1 minute each side or until crisp.
- Serve the potato cakes with the salsa and Prosciutto.