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Name: Crispy Potato Cakes
Prep time: 30 min
Total time: 35 min
Yield: 4
Cuisine: not set
Ingredients: 6 (800g) Potatoes peeled; 2 tablespoons Plain Flour; 1/2 teaspoon Baking powder; 160 grams Leg Ham Chopped; 1/4 cup Frozen Peas Thawed; 1 tablespoon Fresh chives Finely Chopped; 2 Eggs Lightly Beaten; 1/4 cup Rice Bran Oil

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INGREDIENTS

6 (800g) Potatoes ; peeled
2 tablespoons Plain Flour
1/2 teaspoon Baking powder
160 grams Leg Ham ; Chopped
1/4 cup Frozen Peas ; Thawed
1 tablespoon Fresh chives ; Finely Chopped
2 Eggs ; Lightly Beaten
1/4 cup Rice Bran Oil

Servings

INSTRUCTIONS

1. Grate potatoes. Place potato in a sieve over a large bowl. Using the back of a large spoon, press to drain excess liquid.

2. Combine flour, baking powder, ham, peas and chives in a bowl. Season with salt and pepper. Add egg and potato to the flour mixture. Stir until well combined.

3. Heat oil in a non-stick frying pan over medium heat. Spoon 2 tablespoons of mixture into pan. Flatten with a spatula. Repeat to make 4 cakes. Cook for 1 to 2 minutes each side or until golden. Transfer to a wire rack over a baking tray lined with paper towel. Repeat with remaining potato mixture.

NOTES

Using a starchier variety of potato, such as desiree, helps the lightly beaten eggs to bind these cakes.

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Nutrition

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Serving Size: 1 Serving (39g)
Recipe Makes: 4 Servings

Calories: 68
Calories from Fat: 25 (37%)

Amt Per Serving		% DV

	Total Fat 2.7g	4 %
	Saturated Fat 0.7g	4 %
	Monounsaturated Fat 1g
	Polyunsanturated Fat 0.5g
Cholesterol 93.1mg		29 %
Sodium 60.1mg		2 %
Potassium 110.6mg		3 %
Total Carbohydrate 5.9g		2 %
	Dietary Fiber 1.2g	5 %
	Sugars, other 4.7g
Protein 5g		7 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 68

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