| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs |
Sami |
Worrall tho, Worrall1 |
1 |
servings |
INGREDIENTS
| 12 |
oz |
Cooked ham; shredded |
| 1 |
|
Onion; quartered |
| 8 |
oz |
Mashed potatoes |
| 1 |
|
Egg |
| 1 |
tb |
Chopped gherkins |
| 1 |
tb |
Chopped parsley |
| 1 |
tb |
Butter |
| 1 |
tb |
Oil |
|
|
Salt and pepper |
INSTRUCTIONS
Put the shredded ham in a blender and pulse beat it. Add the parsley,
mashed potatoes and egg. Season with salt and pepper and blitz again to
combine everything. Remember to scrape the sides of the blender every time
you stop mixing so that you can get all the ingredients combined evenly.
When this is all done, transfer the hash mix to a bowl and fold in the
gherkins with your hands.
The best way to get even hash cakes is to oil a ladle and then fill it
level with the hash mix, then remove them carefully on a plate. Dust the
cakes with flour and use a palette knife to smooth the surfaces.
Melt some butter in a pan and then add the cakes. Once brown on the
underside, turn over and brown the other side. If you cannot fit all the
cakes into the pan at once, wipe the surface of the pan out with kitchen
paper and re-oil before cooking another batch. They then need to go into
the oven for 10 minutes to cook thoroughly.
Serve with a light salad of chicory leaves, cucumber, tomato and red onion,
sliced and dressed with a light olive oil and balsamic dressing.
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