Cheese and potato cakes with crisp parma ham, poached egg and tomato salsa Recipe

Cheese and potato cakes with crisp parma ham, poached egg and tomato salsa Recipe

  • 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
  • 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
  • 3 slices parma ham, fried until crisp
  • 1 free-range egg, poached
  1. 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.
  2. 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.
  3. For the tomato salsa, place all of the salsa ingredients into a bowl and stir to combine.
  4. 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.
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