Description
Pea and Potato Cakes with Gypsy Ham and Poached Eggs is a simple, quick and inexpensive light meal or starter
Ingredients
4 potatoes, peeled, cubed and boiled until soft
1 C (250 ml) frozen peas
1 C (250 ml) grated cheese
1 egg, beaten
salt and pepper
1/2 C (125 ml) seasoned cake flour for dusting
1 Tbsp (15 ml) butter
2 Tbsp (30 ml) olive oil
2 Tbsp (30 ml) vinegar for poaching
4–8 fresh eggs for poaching
4–8 slices gypsy ham for serving
watercress for garnishing
Instructions
Drain the boiled potatoes and add the peas, cheese and egg. Use a masher to break down the lumps until the mixture clumps together nicely. Season well. Dust your hands with flour and then divide the mixture into 8 cakes. Lightly coat the cakes with some seasoned flour and allow to rest in the fridge for 15 minutes.
Heat the butter and oil in a non-stick pan over moderate heat until it bubbles. Fry a few cakes at a time for about 6 minutes a side. They should be crispy on the outside and soft in the centre.
Bring a large pot of water to a rolling boil and add the vinegar. Make a whirlpool in the centre of the water and crack an egg into it, guiding it with a slotted spoon. Cook for about 1 minute. Transfer into a bowl of warm water until ready to use. Repeat with the other eggs.
Serve the cakes with slices of gypsy ham and the poached eggs. Garnish with watercress.
