All Recipes

Ham & cheddar potato cakes

Prep

30-60 mins

Total

35 MIN

Servings

6 Servings

Our recipes are tested, photographed and created in the Fountain Kitchens by our Culinary team in Sydney

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

  1. 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

  2. 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

  3. 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

  4. Step 4

    Serve immediately with extra Fountain Tomato Sauce and salad.

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