Good food

Give the hum­ble potato a de­li­cious makeover with Silvena Rowe’s easy recipes

Friday - - Contents - Pho­tos by Mur­rindie Frew

It’s com­fort-food heaven – we give the hum­ble potato a de­li­cious makeover.

Prep time 15 mins Cook­ing time 30 mins Serves 4 800g De­siree pota­toes, peeled and cut into 5cm pieces 200g turkey ham, chopped 1 egg, lightly beaten 4 spring onions, thinly sliced 1/4 cup flat-leaf pars­ley, chopped, plus ex­tra to gar­nish 1 1/2 tsp hot English mus­tard 1/2 cup dried bread­crumbs Olive oil, for fry­ing Mixed salad and may­on­naise, to serve

Turkey­hamand­pota­to­cakes

1 Place pota­toes in a large pan. Cover with cold wa­ter. Bring to the boil over high heat. Re­duce heat to medium. Cook, un­cov­ered, for 15 min­utes or un­til ten­der. Drain. Trans­fer to a large bowl and mash. 2 Add turkey ham, egg, spring onions, pars­ley and mus­tard to pota­toes. Sea­son with salt and pep­per. Stir un­til com­bined. 3 Di­vide the mix­ture into 2cm thick pat­ties and lightly coat each patty in bread­crumbs. 4 Heat oil in a large non-stick fry­ing pan. When hot, cook the potato cakes in batches for 5 min­utes each side or un­til golden and warmed through. 5 Serve with salad and may­on­naise, gar­nished with pars­ley.

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