Ham and potato cakes

Enjoyable Ham and potato cakes Recipe

These crispy golden potato cakes are perfect served on a bed of salad greens with a dollop of mustard pickle.
Ham and potato cakes
Prep Time : 0:25 | Cook Time : 0:45 | Total Time : 1:10 | Serving : 4 person.


  • 800g desiree potatoes, peeled, cut into 5cm pieces

  • 1 cup (165g) chopped leg ham

  • 1 egg, lightly beaten

  • 4 green onions, thinly sliced

  • 1/4 cup flat-leaf parsley leaves, chopped

  • 1 1/2 teaspoons hot English mustard

  • 1/2 cup dried breadcrumbs

  • olive oil cooking spray

  • 100g packet mixed salad greens

  • 1/3 cup sweet mustard pickle (see note)


  • Step 1

    Place potatoes in a large saucepan. Cover with cold water. Bring to the boil over high heat. Reduce heat to medium. Cook, uncovered, for 15 minutes or until tender. Drain. Transfer to a large bowl. Roughly mash (keep mash chunky).

  • Step 2

    Add ham, egg, green onions, parsley and mustard to potatoes. Season with salt and pepper. Stir until combined. Using 1/4 cup mixture at a time, shape potato mixture into twelve 2cm-thick patties. Place breadcrumbs in a shallow dish. Lightly coat patties in breadcrumbs.

  • Step 3

    Spray a large, non-stick frying pan with oil. Heat over medium heat until hot. Cook potato cakes, in batches, for 5 minutes each side or until golden and warmed through. Serve with salad greens and mustard pickle.

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