All Recipes

Ham & cheddar potato cakes

Prep

30-60 mins

Total

35 MIN

Servings

6 Servings

Ingredients

800 g

Desiree potatoes, peeled, chopped

1 tbsp

Wholegrain mustard

2 tbsp

Fountain tomato sauce, plus extra to serve

2 tbsp

Chopped flat leaf parsley

1 

Egg, lightly beaten

150 g

Ham off the bone, roughly chopped

2 tbsp

Plain flour

- 

SAXA sea salt and ground white pepper to season

- 

Vegetable oil, to shallow fry

Instructions

Step 1

Place potato in a saucepan of cold, salted water, bring to the boil, and then cook over medium-high heat for 10-12 minutes or until tender. Drain and cool

Step 2

Transfer potato to a bowl and roughly mash with a fork or potato masher. Add the mustard, Fountain tomato sauce, parsley and beaten egg. Season with salt and pepper and stir to combine. Fold through ham. With damp hands, form the potato mixture into 18 even patties, about 2cm thick. Lightly dust in flour

Step 3

Add 2cm of oil to a fry pan and place over medium heat. In batches, cook potato cakes for 2 minutes each side or until golden and warmed through. Remove with a slotted spoon and drain on paper towel

Step 4

Serve immediately with extra Fountain Tomato Sauce and salad.

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