Ham & Potato Cakes

Ham & Potato Cakes

By | 2018-12-19T12:06:58+00:00 December 19th, 2018|0 Comments

Yields6 Servings
Prep Time40 minsCook Time35 minsTotal Time1 hr 15 mins

 800 g potatoes, peeled, chopped
 1 tbsp wholegrain mustard
 2 tbsp chopped chives
 1 egg, lightly beaten
 150 g leftover Christmas ham, roughly torn
 2 tbsp all purpose flour
 1 Sunflower oil, to shallow-fry (or canola)
 1 bunch rocket (arugula)
 1 tbsp toasted pine nuts
 1 preserved lemon, flesh and white pith removed, rind finely chopped (we carry these at Hofstedes)
Rocket (arugula) Pesto
 60 g rocket (arugula)
 2 tbsp toasted pine nuts
 ¼ cup chopped chives
 Juice of 1 lemon, plus wedges to serve
 100 ml xtra virgin olive oil

1

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

Meanwhile, for the pesto, place rocket, pine nuts, chives and lemon juice in a small food processor and whiz to combine. With the motor running, add the oil in a slow, steady stream until a coarse pesto. Season and set aside.

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

Add 2cm oil to a frypan 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.

Toss the rocket with the pine nuts and preserved lemon rind, then serve with potato cakes, rocket pesto and lemon wedges.

Recipe author or source
2

https://www.taste.com.au/recipes/ham-potato-cakes-rocket-pesto/0cbe4c59-6fda-4f24-bced-e444d57927d8

Ingredients

 800 g potatoes, peeled, chopped
 1 tbsp wholegrain mustard
 2 tbsp chopped chives
 1 egg, lightly beaten
 150 g leftover Christmas ham, roughly torn
 2 tbsp all purpose flour
 1 Sunflower oil, to shallow-fry (or canola)
 1 bunch rocket (arugula)
 1 tbsp toasted pine nuts
 1 preserved lemon, flesh and white pith removed, rind finely chopped (we carry these at Hofstedes)
Rocket (arugula) Pesto
 60 g rocket (arugula)
 2 tbsp toasted pine nuts
 ¼ cup chopped chives
 Juice of 1 lemon, plus wedges to serve
 100 ml xtra virgin olive oil

Directions

1

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

Meanwhile, for the pesto, place rocket, pine nuts, chives and lemon juice in a small food processor and whiz to combine. With the motor running, add the oil in a slow, steady stream until a coarse pesto. Season and set aside.

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

Add 2cm oil to a frypan 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.

Toss the rocket with the pine nuts and preserved lemon rind, then serve with potato cakes, rocket pesto and lemon wedges.

Recipe author or source
2

https://www.taste.com.au/recipes/ham-potato-cakes-rocket-pesto/0cbe4c59-6fda-4f24-bced-e444d57927d8

Ham & Potato Cakes