| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs |
Spanish |
Sainsbury13, Sainsbury’s |
4 |
servings |
INGREDIENTS
| 1 |
|
192 gram pac JS instant mashed potato mix |
| 3 |
tb |
Olive oil or corn oil |
| 1 |
ts |
Smoked paprika or paprika |
| 2 |
tb |
Cornmeal or flour |
| 50 |
g |
Chorizo puchero or pepperoni; thinly sliced on |
|
|
; the diagonal |
| 50 |
g |
Manchego or taleggio; thinly sliced |
INSTRUCTIONS
Prepare the mashed potato according to the packet instructions.
Heat 1 teaspoon of the olive oil in a frying pan over a moderate heat, add
the smoked paprika and cook the spice for approximately 1 minute. Add this
to the potato and mix thoroughly.
Divide the potato into 4 flat patties and cover them on both sides with the
cornmeal.
Heat 1 tablespoon of the olive oil in the frying pan over a moderate heat.
When the oil is hot fry the potato cakes for 2 mintues on each side. Remove
them from the pan and place them onto a baking tray.
Place the slices of chorizo on top of the potato cakes and then place the
manchego on top of the chorizo. Drizzle the remaining olive oil over the
potato cakes.
Place the potato cakes under a hot grill until the cheese melts and starts
to brown.
Notes Serve with a green salad and a glass of rioja!
Converted by MC_Buster.
NOTES : A combination of Spanish flavours make a change to the more usual
North European style of potato cake.
Converted by MM_Buster v2.0l.
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