Potato Cakes With Avocado, Tomato and Prosciutto

Name: Potato Cakes With Avocado, Tomato and Prosciutto
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 avocado, roughly chopped; 2 -3 plum tomatoes, deseeded and roughly chopped into large chunks; 12 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 12 lbs potatoes, peeled and chopped into chunks; 1 egg yolk; 2 34 ounces sharp cheddar cheese, grated; salt, to taste; 1 pinch crushed red pepper flakes (to taste); olive oil; 4 chives, snipped into short pieces

Servings: persons

1 avocado, roughly chopped
2 -3 plum tomatoes, deseeded and roughly chopped into large chunks
12 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 12 lbs potatoes, peeled and chopped into chunks
1 egg yolk
2 34 ounces sharp cheddar cheese, grated
salt, to taste
1 pinch crushed red pepper flakes (to taste)
olive oil
4 chives, snipped into short pieces

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.

371

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 1 avocado, roughly chopped, 2 -3 plum tomatoes, deseeded and roughly chopped into large chunks, 12 lime, juice of (not the bottled kind), 1 dash Tabasco sauce, and more.

Yes, Potato Cakes With Avocado, Tomato and Prosciutto falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!