Potato Cakes With Avocado Tomato Prosciutto Recipes

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POTATO CAKES WITH AVOCADO, TOMATO & PROSCIUTTO



POTATO CAKES WITH AVOCADO, TOMATO & PROSCIUTTO image

Categories     Potato     Low Cal

Yield 2 servings

Number Of Ingredients 11

1/2 avocado , roughly chopped
2 small plum tomato (deseeded and roughly chopped into large chunks)
juice ½ lime
a dash Tabasco sauce
2 slices Parma ham/prosciutto
POTATO CAKES
350g potatoes (peeled and chopped into chunks)
1/2 egg yolk
55g cheddar (grated)
a pinch cayenne pepper
olive oil

Steps:

  • 1. To make the potato cakes, cook the potatoes for 20-25 minutes or until soft. Drain and return to the pan over a low heat and stir to dry them out as much as you can. 2. Mash, then stir in the egg yolk and cheese. Season with salt and cayenne pepper. Shape into 8 potato cakes and chill for at least 20 minutes until firm (or leave until you are ready to cook them). 3. Gently mix the avocado, tomato, lime juice and Tabasco together. Season. 4. Heat 1 tbsp oil in a frying pan and fry the potato cakes in batches over a medium-high heat for 4 minutes. Don't add too much oil or they will break up. Carefully flip over and fry the other side for the same amount of time or until crisp. Keep warm in a low oven while you fry the rest. Wipe out the pan and dry-fry the Parma ham for 1 minute each side or until crisp. Serve the potato cakes with the salsa and Parma ham. 391 kcalories, protein 13.4g, carbohydrate 30.5g, fat 24 g, saturated fat 7.1g, fibre 3.3g, salt 1.15g

PROSCIUTTO AND POTATO CAKES



Prosciutto and Potato Cakes image

A great way to use up leftover mash, I use this easy recipe as a side dish and the family love it! Alternatively these could be served on their own with a nice dipping sauce.

Provided by Tisme

Categories     Lunch/Snacks

Time 40m

Yield 24 Patties, 24 serving(s)

Number Of Ingredients 13

1 lightly beaten egg
3 chopped green onions
3 slices chopped prosciutto
1 crushed garlic clove
4 eggs, lightly beaten (extra)
3 cups fresh breadcrumbs
vegetable oil (for frying)
1 kg potato, peeled and chopped (sebago or desiree)
60 g butter
1/2 cup milk
1/4 cup finely grated parmesan cheese
sea salt (optional)
cracked black pepper (optional)

Steps:

  • Make the mashed potato first (using the mash ingredients) and allow to cool.
  • Add the egg, green onions prosciutto and garlic to the cooled potato.
  • Take two tablespoons of potato mixture and form into a patty. Dip the patty into the extra egg and press into the breadcrumbs until well coated in crumbs. Repeat this process with the remaining mixture.
  • Using a medium heat, heat enough oil to cover the base of a large non-stick fying pan, cook the patties in batches for 3-4 minutes on each side or until a golden brown colour.

Nutrition Facts : Calories 127.1, Fat 4.3, SaturatedFat 2.1, Cholesterol 51, Sodium 149, Carbohydrate 17.5, Fiber 1.6, Sugar 1.3, Protein 4.6

OLD FASHIONED POTATO CAKES



Old Fashioned Potato Cakes image

These potato cakes are great with any meal or as a snack. Simple and quick to make with only a few ingredients. Kids of ALL ages love 'em.

Provided by DaMonkey

Categories     Side Dish     Potato Side Dish Recipes     Potato Pancake Recipes

Time 20m

Yield 4

Number Of Ingredients 7

2 cups mashed potatoes
1 cup all-purpose flour
1 onion, diced
1 egg
½ teaspoon ground black pepper
½ teaspoon salt
½ cup vegetable oil, or as needed

Steps:

  • Mix mashed potatoes, flour, onion, egg, black pepper, and salt together in a bowl until batter consistency.
  • Heat vegetable oil in a skillet over medium heat. Drop 4-inch circles of batter into hot oil. Cook until golden brown, about 5 minutes per side. Remove with a slotted spoon and drain on paper towels. Repeat with remaining batter.

Nutrition Facts : Calories 254.8 calories, Carbohydrate 45.1 g, Cholesterol 48.6 mg, Fat 4.9 g, Fiber 3 g, Protein 7.1 g, SaturatedFat 1.1 g, Sodium 627.1 mg, Sugar 2.9 g

SWEET POTATO & CORN CAKES WITH TAMARIND BACON & AVOCADO



Sweet potato & corn cakes with tamarind bacon & avocado image

Enjoy golden, Jamaican-inspired sweet potato and corn cakes with sticky, sweet bacon and crushed avocado with chilli

Provided by Melissa Thompson - Journalist and food writer

Categories     Dinner

Time 1h30m

Number Of Ingredients 13

2 sweet potatoes (500g)
1 potato (325g)
2 ripe avocados, peeled and stoned
4 spring onions, thinly sliced
¼-½ scotch bonnet chilli, finely chopped (optional)
1 lime, juiced
2 corn cobs (or 300g drained canned sweetcorn)
100g cassava flour
1 tsp tamarind extract
½ tsp honey
8 slices thick-cut bacon
100ml vegetable oil
8 tbsp soured cream, to serve (optional)

Steps:

  • Heat the oven to 200C/180C fan/gas 6. Prick the sweet potatoes and potato with a knife and roast them until soft - about 45 mins-1 hr for the potato and 40-50 mins for the sweet potato, turning them halfway through. Remove from the oven, leave until cool enough to handle, then scoop the potato flesh out of the skins and lightly mash together but not so it's smooth - keep it chunky.
  • While the potatoes are cooking, scoop the avocado into a bowl and mash lightly. Add half of the spring onions, the scotch bonnet, if using, the lime juice and a pinch each of salt and pepper. Keep chilled until ready to serve.
  • If using fresh corn, slice the kernels from the cob and boil in a pan of salted water for 3 mins. Rinse with cold water to cool. Add the sweetcorn to the potato mix, with the remaining spring onions and some salt and pepper. Gently mix, then take a handful the size of a tomato. Roll on your worktop, then flatten slightly until it is about 1-inch thick. Repeat until all the mixture is used up, you should have around 12-14 cakes. Put the cassava flour in a shallow bowl and gently drop the cakes in, one by one, then roll lightly to coat with the flour.
  • Mix the tamarind and honey with 1 tbsp warm water until fully dissolved. Warm a frying pan over a medium heat and add the bacon. After 1 minute, brush the tamarind mixture over the top side and turn, brushing the other side with a little more of the mixture. At first it will look as though the bacon is boiling, but keep adding the mixture and turning two more times, and it will start to caramelise. Once nicely browned on both sides, remove from the pan and keep warm.
  • Put the oil in a non-stick frying pan, enough so the oil will come halfway up the cakes. Heat over a medium-high heat and fry the cakes for 3-4 mins each side until golden brown. Drain on kitchen paper and keep warm while you cook the remaining cakes. To serve, pile two or three cakes onto each plate alongside some mashed avocado and put two slices of bacon on top. Serve 2 tbsp each of the soured cream on the side, if you like.

Nutrition Facts : Calories 644 calories, Fat 30 grams fat, SaturatedFat 7 grams saturated fat, Carbohydrate 70 grams carbohydrates, Sugar 17 grams sugar, Fiber 14 grams fiber, Protein 17 grams protein, Sodium 1.5 milligram of sodium

AVOCADO, TOMATO AND PROSCIUTTO TAGLIATELLE



Avocado, Tomato and Prosciutto Tagliatelle image

Make and share this Avocado, Tomato and Prosciutto Tagliatelle recipe from Food.com.

Provided by English_Rose

Categories     < 30 Mins

Time 25m

Yield 2-4 serving(s)

Number Of Ingredients 11

9 ounces tagliatelle pasta noodles
6 slices prosciutto
2 avocados, peeled and sliced
3 tomatoes, seeds removed, sliced
2 ounces basil, finely chopped
2 ounces flat leaf parsley, finely chopped
2 ounces parmesan cheese, shavings, to serve
2 tablespoons red wine vinegar
1 tablespoon coarse grain mustard
1 shallot, finely chopped
5 tablespoons extra virgin olive oil

Steps:

  • Cook the pasta in a large pan of boiling, salted water according to packet instructions; drain well. While the pasta is cooking, preheat a griddle pan and fry the prosciutto until crisp.
  • For the dressing, whisk the vinegar and mustard with the shallot and gradually add the oil, whisking all the time. Leave on one side.
  • Toss the avocado, ham, tomato, basil and parsley together and add to the warm pasta, and pour over the dressing. Serve straight away, topped with Parmesan shavings.

Nutrition Facts : Calories 1293, Fat 77.8, SaturatedFat 15.5, Cholesterol 132.7, Sodium 502.7, Carbohydrate 121.7, Fiber 22, Sugar 9.2, Protein 36.5

PROSCIUTTO POTATO BAKE



Prosciutto Potato Bake image

This was created out of ingredients I had in my fridge before heading on vacation. Amazed at the outcome and my hubby was sad there wasn't more. It's delicious! Experiment with the quantities since I really added what was already here in my kitchen at the time. I thought it would be dry, but it wasn't. As a precaution, I made a warm cheese sauce for adding on top while eating. It wasn't necessary, but it was delicious. Enjoy!

Provided by Bethegg

Categories     Side Dish     Potato Side Dish Recipes

Time 1h30m

Yield 4

Number Of Ingredients 11

2 tablespoons olive oil, divided
½ pound sliced prosciutto, or more to taste
½ pound small potatoes, sliced thinly lengthwise
2 tomatoes, sliced
1 (4 ounce) ball fresh mozzarella cheese, thinly sliced
½ (6 ounce) jar sliced mushrooms, drained
¼ teaspoon salt
¼ teaspoon ground black pepper
¼ teaspoon dried oregano
¼ teaspoon garlic powder
¼ teaspoon finely chopped green onion

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Lightly grease a small casserole dish with olive oil.
  • Heat 1 tablespoon olive oil in a skillet over medium-high heat. Cook prosciutto in hot oil until crisp, 4 to 6 minutes per side. Drain cooked prosciutto on a plate lined with paper towel; pat slices with paper towel to blot excess grease. Crumble prosciutto.
  • Spread about half the potatoes into the bottom of the prepared casserole dish. Arrange about half the mozzarella slices atop the potatoes. Repeat layering with remaining potatoes and cheese. Drizzle 1 tablespoon olive oil over the top layer of cheese. Sprinkle crumbled prosciutto over the cheese layer.
  • Arrange tomato slices around the edges of the casserole dish. Sprinkle mushroom slices inside the edges of the tomato border. Season with salt, pepper, oregano, garlic powder, and green onion. Cover casserole dish with aluminum foil.
  • Bake in preheated oven for 50 minutes. Remove and discard foil and switch oven to broil. Continue cooking under the broiler until the top is browned, 5 to 10 minutes more.

Nutrition Facts : Calories 404.2 calories, Carbohydrate 12.8 g, Cholesterol 72.2 mg, Fat 31 g, Fiber 2 g, Protein 17.9 g, SaturatedFat 12 g, Sodium 1379.4 mg, Sugar 3.7 g

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