Cheese and potato cakes with crisp parma ham, poached egg and tomato salsa
Prep time less than 30 mins
Cook time less than 30 mins
Serves 1-2
From Ready Steady Cook
Method
-
For the potato cakes, place the mashed potato into a bowl with the cheese, flour and egg and mix well. Season with salt and freshly ground black pepper, then shape the mixture into three patties.
-
Heat the oil and butter in a frying pan and fry the potato cakes for 3-4 minutes on each side, or until golden-brown.
-
For the tomato salsa, place all of the salsa ingredients into a bowl and stir to combine.
-
To serve, place the potato cakes onto a serving plate with the crisp parma ham and poached egg on top and the salsa spooned around the plate.
Ingredients
For the potato cakes
- 250g/9oz ready-made mashed potato
- 100g/3½oz gruyère cheese, grated
- 50g/2oz self-raising flour
- 1 free-range egg
- salt and freshly ground black pepper
- 1 tbsp olive oil
- 25g/1oz butter
For the tomato salsa
- 1 beef tomato, seeds removed, chopped
- 1 lime, juice and zest
- 1 tbsp olive oil
- 2 tbsp chopped fresh coriander
- salt and freshly ground black pepper
To serve
- 3 slices parma ham, fried until crisp
- 1 free-range egg, poached
This link may stop to work if/when the BBC removes the recipes