Prosciutto and Potato Cakes
photo by I'mPat
- Ready In:
- 1 lightly beaten egg
- 3 chopped green onions
- 3 slices chopped prosciutto
- 1 crushed garlic clove
- 4 eggs, lightly beaten (extra)
- 3 cups fresh breadcrumbs
- vegetable oil (for frying)
- 1 kg potato, peeled and chopped (sebago or desiree)
- 60 g butter
- 1⁄2 cup milk
- 1⁄4 cup finely grated parmesan cheese
- sea salt (optional)
- cracked black pepper (optional)
- Make the mashed potato first (using the mash ingredients) and allow to cool.
- Add the egg, green onions prosciutto and garlic to the cooled potato.
- 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.
- 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.
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.