Prosciutto and Potato Cakes

READY IN: 40mins
Recipe by Tisme

A great way to use up leftover mash, I use this easy recipe as a side dish and the family love it! Alternatively these could be served on their own with a nice dipping sauce.

Top Review by ImPat

Take 1 - Made as directed but the mix was way to soft to make into potato cakes (would recommend 1/4 cup of milk if any) so put the mix in a casserole dish and sprinkled with the wholemeal/wholegrain breadcrumbs and warmed in a low oven to warm the mix through and brown the breadcrumbs - great mash. Take 2 - had about a quarter of the mix over and though still delicate was able to make 6 potato cakes, though chilled well before cooking to firm them up and they took a matter of minutes to cook to a beautiful golden brown. In making the 6 I only used 1/2 and egg and about a cup of breadcrumbs, so would recommend 2 to 3 eggs and 4 cups of crumbs. Made a delightful snack as we watched telethon. Will be making again but will chill the mix before forming the cakes, thinking these could also be made up and frozen as a OAMC then just defrost and cook. Thank you Tisme, made for Edition 9 - Make My Recipe.

Ingredients Nutrition


  1. Make the mashed potato first (using the mash ingredients) and allow to cool.
  2. Add the egg, green onions prosciutto and garlic to the cooled potato.
  3. 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.
  4. 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.

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