Pea and Potato Cakes with Gypsy Ham and Poached Eggs
Pea and Potato Cakes with Gypsy Ham and Poached Eggs is a simple, quick and inexpensive light meal or starter
- Yields: 8 |
- Difficulty: easy
- Prep Time : 15 mins |
- Cook Time : 30 mins
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.