Ham & Cheese Potato Cakes
My mum used make the most amazing potato cakes for tea whenever she had some potatoes left over. We all loved them. She used to make them into triangles and pan fry them in butter. I used eat them with nothing but a bit of ketchup and I loved every bite.
She inspired me to put them on many menus throughout my years as a professional chef. Plain ones wouldn’t do on a restaurant menu so I came up with many different ways to make them even more special.
The ones in the picture are just a serving suggestion, you can leave them plain and serve them with some ketchup or mayonnaise as mum used to. Or you can go all out and make them like I did in the picture.
Another way to serve them is with loads of spring onions and chopped parsley through the mix, then top with smoked salmon and basil scented creme fraiche. Or if you prefer a veggie option then mix roasted peppers through and top with spinach and a rich tomato sauce or jam.
This is the basic recipe, to make them like I did in the picture follow my Eggs Benedict recipe and replace the brioche with these potato cakes instead.
You will need – 1 Non stick frying pan, 1 medium to large pot, 1 sharp knife, 1 peeler (optional), 1 round cutter or but them in triangles like my mum used to.