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Pea and Potato Cakes with Gypsy Ham and Poached Eggs

Pea and Potato Cakes with Gypsy Ham and Poached Eggs

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Pea and Potato Cakes with Gypsy Ham and Poached Eggs is a simple, quick and inexpensive light meal or starter

  • Yields: 8 |
  • Difficulty:

  • Prep Time : 15 mins |
  • Cook Time : 30 mins
Categories: Main Ingredient, Potatoes
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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

Method

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.