Cheese and Prosciutto Potato Patties
This recipe makes 28 servings
Nutritional Info |
|
|---|---|
| Per piece: about | - |
| cal | 49 |
| pro | 1 g |
| total fat | 3 g |
| sat. fat | 1 g |
| carb | 5 g |
| fibre | 0 |
| chol | 6 mg |
| sodium | 83 mg |
| % RDI: | - |
| calcium | 2 |
| iron | 1 |
| vit A | 1 |
| vit C | 2 |
| folate | 2 |
Serve these savoury cakes hot or at room temperature along with lemon wedges to squeeze over top.
Ingredients
- 2 baking potatoes, (about 1 lb/500 g total)
- 2 tbsp butter, softened
- 1/2 cup shredded old cheddar cheese or Monterey jack cheese
- 1/2 cup chopped prosciutto or serrano ham, (2 oz/60 g)
- 1/2 cup all-purpose flour
- 1 green onion, finely chopped
- 1/4 tsp pepper
- pinch salt
- 3 tbsp dry bread crumbs
- 2 tbsp vegetable oil
Preparation
Peel potatoes; cut into chunks. In saucepan of boiling salted water, cover and cook potatoes until tender, about 15 minutes. Drain; add butter and mash. Transfer to large bowl; let cool for 10 minutes.
Stir in cheese, prosciutto, flour, green onion, pepper and salt. Shape by rounded tablespoonfuls (15 mL) into 1/4-inch (5 mm) thick patties.
Spread bread crumbs in shallow dish; press each patty into crumbs, turning to coat. Place in single layer on waxed paper-lined baking sheet; cover with plastic wrap and refrigerate for 1 hour. (Make-ahead: Cover and refrigerate for up to 1 day.)
In large nonstick skillet, heat half of the oil over medium-high heat; fry patties, in 2 batches, adding remaining oil as necessary and turning once, until crisp and golden, about 5 minutes.
Source : Canadian Living Magazine: October 2005
- Keywords : Sides; Spanish; Cheddar cheese; Cheese; Prosciutto; Potatoes; Make-Ahead; Boil;
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