Parma ham and pea potato cakes
Published Date:
04 July 2007
By Ching-he Huang
A crispy and tasty alternative for your spuds.
Serves: 2
Preparation time: 30 minutes
Cooking time: 5 minutes
INGREDIENTS:
• 200g potatoes
• 50g plain flour
• 1/2 tsp salt
• pinch pepper
• 25g melted butter
• 40g frozen peas, defrosted
METHOD:
• Wash and scrub the potatoes leaving them unpeeled. Boil the potatoes in lightly salted boiling water until they are tender. Drain and set aside the potatoes in a hot saucepan to dry in their steam. Once cooled, peel off the skins.
• Mash the potatoes coarsely then add the peas and cooked Parma ham and combine.
• Season with salt and freshly ground pepper, pour in the melted butter.
• Add some plain flour and make into a potato cake, rolling on a lightly floured board to form a round shape of about 1 cm thickness. Cook on a hot dry griddle or dry frying pan until the potato cake is crisp.
• Serve with salad leaves and a drizzle of olive oil.
The full article contains 163 words and appears in n/a newspaper.
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Last Updated:
04 July 2007 2:22 PM
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Source:
n/a
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Location:
Matlock
