Friday, 5 September 2014

HAM AND POTATO CAKES

These are tasty served as a light luncheon  on a grilled pineapple ring with a salad .
Combine about 185 gm of shredded ham  with a cooked and mashed potato , 2 chopped spring onions  and ground pepper to taste .


Divide the mixture into 4 portions and shape into potato cake rounds.
Heat 2 tbs of rice bran oil in a pan  and fry on both sides until golden brown , about 3 minutes each side.
Grill  a slice of pineapple on each side till golden and sit the potato and ham cake on top .
Serve with a light salad of crispy fennel and celery .



No comments:

Post a Comment