oft, but still slightly firm. Potato cakes will hold together best when
ablespoon, scoop even spoonfuls of potato cheese mixture. Form each scoop
Bacon Potato Cakes: In large bowl, combine potatoes, bacon, Parmesan cheese, flour, garlic, eggs, green onions, and cayenne pepper; season with salt and pepper.
Heat olive oil in large skillet over medium-high heat. Scoop tablespoons of batter for each pancake, flattening with spatula, and cook until underside is nicely golden brown, about 2 to 3 minutes. Flip and cook on other side, about 2 minutes longer.
To Serve: Place bacon potato cakes on plate and top with ham steak. Top with fried eggs, followed by sliced avocado fanned on top.
Squeeze out excess liquid. Add tuna, egg, parsley and flour; mix
bowl, add onion mixture, tuna, parsley, sea salt and freshly
THER SEASONINGS IN PLACE OF Recipe #453973 -- USE SPARINGLY TO AVOID
In bowl combine potatoes, tuna, bread crumbs, celery, and pepper.
Add tuna water, if and as needed, to moisten mixture.
In skillet heat oil over medium heat.
Drop about 1/3 cup potato mixture into hot oil; flatten to 1/2-inch patty.
Cook 4 minutes or until browned.
Carefully turn; cook 4 minutes more.
Repeat with remaining mixture.
Serve with tartar sauce if desired.
In a bowl, combine sweet potato and flour. Toss to coat
hen press through a potato ricer. Add the potato flour, egg and
s quite salty. Place the potato mixture in the refrigerator to
andle.
To prepare the potato cakes, first wash and dry your
eat.
Add drained potatoes, tuna and peas to milk mix
et.
Sprinkle with the tuna, potato, red capsicum and spring onion
Steam potatoes until tender when pierced with a fork.
Fry bacon until crispy, strain off fat and set aside.
Smash steamed potatoes and add the bacon, onions, cheese, egg and season with salt and pepper.
Let cool.
Form potato mixture into four patties.
Put reserved bacon fat into a large skillet over medium-high heat.
Add a touch more cooking oil if necessary.
Fry potato cakes until golden and heated through.
rizzle the mixture over the potato salad and stir in lightly
acon fat in skillet for potato cakes.
In a large bowl
Place the potato into a small pot and
Cook the sweet potato in a large saucepan of
steam or microwave potato until tender; drain. Mash potato in large bowl
ooked through.
For the potato cakes, place the grated zucchini and