Crispy Potato Cakes

Ingredients

• 6 (800g) desiree potatoes, peeled

• 2 tablespoons plain flour

• 1/2 teaspoon baking powder

• 2 (160g) slices leg ham, chopped

• 1/4 cup frozen peas, thawed

• 1 tablespoon finely chopped fresh chives

• 2 eggs, lightly beaten

• 1/4 cup rice bran oil

Method

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 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.

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bon appetit