Wednesday, January 5, 2011

Pea and ham fritters


2 desiree potatoes, peeled and chopped
2 cloves garlic, crushed
2 teaspoons finely grated lemon rind
2 eggs, lightly beaten
½ cup (60g) frozen peas, blanched
3 slices leg ham, roughly torn
1½ tablespoons olive oil
1½ cups baby spinach leaves


Place the potato in a large saucepan of salted cold water and bring to the boil. Cook for 10–12 minutes or until tender when tested with a skewer. Drain and roughly mash. Set aside to cool.
Place the cooled potato, garlic, onion, lemon rind, eggs, peas and ham in a bowl and mix to combine. Heat a non-stick frying pan over medium heat, add the oil and cook ¼ cupfuls (60ml) potato mixture, in batches, for 2–3 minutes each side or until golden. Serve with the baby spinach and tomato relish. Serves 4


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