Ham frit­ters

Australian Women’s Weekly NZ - - CONTENTS -


300g left­over roast pota­toes 1 cup finely chopped sliced ham 3 cups (180g) finely shred­ded Chi­nese cab­bage, blanched 1 tea­spoon sweet pa­prika 2 large eggs, beaten ¼ cup (60ml) veg­etable oil tomato rel­ish and rocket leaves, to serve

1 Put the roast pota­toes into a large bowl and mash coarsely. Add the ham, cab­bage, pa­prika and eggs. Stir the potato and ham mix­ture to com­bine and sea­son with sea salt and freshly ground black pep­per. 2 Heat some of the oil in a large non-stick fry­ing pan. Drop ¼ cup­fuls of the mix­ture into the pan and flat­ten slightly to form frit­ters. Cook frit­ters, in batches, un­til golden brown on all sides. Re­peat with the re­main­ing mix­ture. 3 Serve the frit­ters with tomato rel­ish and rocket leaves, if de­sired.

Frit­ters suit­able to freeze. Not suit­able to mi­crowave.

Ham frit­ters

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