Cheese and Prosciutto Potato Patties

Author: Canadian Living

Serve these savoury cakes hot or at room temperature along with lemon wedges to squeeze over top.

  • Portion size 28 servings
  • Credits : Canadian Living Magazine: October 2005

Ingredients

  • 2 baking potatoes (about 1 lb/500 g total)
  • 2 tablespoons butter softened
  • 1/2 cup shredded old Cheddar cheese
  • 1/2 cup shredded Monterey Jack cheese
  • 1/2 cup chopped prosciutto (2 oz/60 g)
  • 1/2 cup chopped serrano ham (2 oz/60 g)
  • 1/2 cup all-purpose flour
  • 1 green onion finely chopped
  • 1/4 teaspoon pepper
  • pinch salt
  • 3 tablespoons dry bread crumbs
  • 2 tablespoons vegetable oil

Method

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.

Nutritional facts <b>Per piece:</b> about

  • Sodium 83 mg
  • Protein 1 g
  • Calories 49.0
  • Total fat 3 g
  • Cholesterol 6 mg
  • Saturated fat 1 g
  • Total carbohydrate 5 g

%RDI

  • Iron 1.0
  • Fibre 0.0
  • Folate 2.0
  • Sodium 0.0
  • Sugars 0.0
  • Calcium 2.0
  • Protein 0.0
  • Calories 0.0
  • Total fat 0.0
  • Vitamin A 1.0
  • Vitamin C 2.0
  • Potassium 0.0
  • Cholesterol 0.0
  • Saturated fat 0.0
  • Total carbohydrate 0.0
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Cheese and Prosciutto Potato Patties

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