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    You are in: Home / Recipes / Prosciutto and Potato Cakes Recipe
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    Prosciutto and Potato Cakes

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    2 Total Reviews

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    • on October 04, 2009

      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.

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    • on March 06, 2007

      Oh so easy, and a great taste too - goes well with with the cold meat and salad we had last night. Thanks - definitely on my list to use again

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    Nutritional Facts for Prosciutto and Potato Cakes

    Serving Size: 1 (76 g)

    Servings Per Recipe: 24

    Amount Per Serving
    % Daily Value
    Calories 127.0
    Calories from Fat 38
    Total Fat 4.2 g
    Saturated Fat 2.0 g
    Cholesterol 51.0 mg
    Sodium 148.9 mg
    Total Carbohydrate 17.5 g
    Dietary Fiber 1.5 g
    Sugars 1.3 g
    Protein 4.5 g

    The following items or measurements are not included:



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