Potato Cakes With Avocado, Tomato And Prosciutto

Total Time: 1 hr 20 mins Preparation Time: 25 mins Cook Time: 55 mins

Ingredients

• Servings: 4
• 1 avocado, roughly chopped
• 2 -3 plum tomatoes, deseeded and roughly chopped into large chunks
• 1/2 lime, juice of (not the bottled kind)
• 1 dash tabasco sauce
• salt, to taste
• 1 pinch crushed red pepper flakes (optional)
• 4 slices prosciutto
• 1 1/2 lbs potatoes, peeled and chopped into chunks
• 1 egg yolk
• 2 3/4 ounces sharp cheddar cheese, grated
• salt, to taste
• 1 pinch crushed red pepper flakes (to taste)
• olive oil
• 4 chives, snipped into short pieces

Recipe

• 1 prepare the potato cakes:.
• 2 to make the potato cakes, cook the potatoes for 20-25 minutes or until soft.
• 3 drain and return to the pan over a low heat and stir to dry them out as much as you can.
• 4 mash, then stir in the egg yolk, chives, and cheese.
• 5 season with salt and crushed red pepper flakes
• 6 shape into 8 potato cakes and chill for at least 20 minutes until firm (or leave until you are ready to cook them).
• 7 prepare the salsa:.
• 8 gently mix the avocado, tomato, lime juice and tabasco together.
• 9 season.
• 10 make the potato cakes:.
• 11 heat 1 tbsp oil in a frying pan and fry the potato cakes in batches over a medium-high heat for 4 minutes.
• 12 don't add too much oil or they will break up.
• 13 carefully flip over and fry the other side for the same amount of time or until crisp.
• 14 keep warm in a low oven while you fry the rest.
• 15 wipe out the pan and dry-fry the prosciutto for 1 minute each side or until crisp.
• 16 assemble:.
• 17 serve the potato cakes with the salsa and prosciutto.