Crushed Potato and Leek Cake, with Crispy Parma Ham

Boil and crush new potatoes, fry with leeks in butter until crispy, and top with pan-fried Parma ham.

Estimated Nutrition

Calories

366.5

kcal / serving

366.5 kcal total

Carbs

26.5g

per serving

26.5 g total

Fat

24.8g

per serving

24.8 g total

Protein

11.2g

per serving

11.2 g total

Cook Time

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Dairy

Meat

slice

Vegetables

150

0.25

piece

chopped

Boil the new potatoes for five minutes then crush them with a fork.

Fry the leeks and crushed potatoes in 25g of butter for five minutes until golden.

Invert the potato and leek mixture onto a serving plate.

Cook the Parma ham in a hot pan over high heat for 3 minutes until crisp.

Drain the excess fat from the ham using kitchen paper.

Serve the crispy Parma ham on top of the potato cake.

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