Ham and Potato Cakes with Rocket Pesto2014-09-18
- Servings : 4
- Cook Time : 30m
- Ready In : 30m
A great and easy recipe for your festive leftovers.
- 800g potatoes, peeled, chopped
- 1 tbs wholegrain mustard
- 2 tbs chopped chives
- 1 egg, lightly beaten
- 150g leftover Christmas ham, roughly torn
- 2 tbs plain flour
- Sunflower oil, to shallow-fry
- 1 bunch rocket
- 1 tbs toasted pine nuts
- 1 preserved lemon quarter finely chopped
- Wild rocket pesto - 60g wild rocket
- 2 tbs toasted pine nuts
- 1/4 cup chopped chives
- Juice of 1 lemon, plus wedges to serve
- 100ml extra virgin olive oil
Boil potatoes for 10-12 minutes until tender. Drain and cool. Meanwhile, for the pesto, place rocket, pine nuts, chives and lemon juice in a small food processor and whiz to combine. With the motor running, add the oil in a slow, steady stream until a coarse pesto.
Transfer the potato to a bowl and roughly mash with a fork or potato masher. Add the mustard, chives and beaten egg. Season with salt and pepper. Fold through the ham. With damp hands, form the potato mixture into 15 even patties, about 2cm thick. Lightly dust in flour.
Shallow fry cakes in oil till golden. Drain on paper towel.
Toss the rocket with the pine nuts and preserved lemon rind, then serve with potato cakes, rocket pesto and lemon wedges.