Pea and potato cakes with Gypsey ham and poached egg
|4||potatoes, peeled and cubed — boiled till sof|
|1 cup||peas — frozen|
|1 cup||cheese — grated|
|1||eggs — beaten|
|salt and freshly ground black pepper|
|1/2 cup||cake flour — seasoned|
|30 ml||fresh chillies — 573|
|4 - 8||gypsy ham — chopped|
|4 - 8||eggs — for poaching|
Drain the boiled potatoes well. Add the peas, cheese and egg. Use a masher to break down the lumps until the mixture clumps together nicely. Season well.
With floured hands, divide the mixture into 8 patties and lightly coat with some seasoned flour. Allow to chill for 15 minutes in the fridge.
Heat the oil and butter until it bubbles. Fry the cakes (a few at a time) in a non-stick pan over moderate heat for +- 6 minutes a side. They should be crispy on the outside and soft in the centre. Serve with slices of Gypsey ham and poached eggs. Garnish with watercress.
To poach eggs: Bring a large pot of water to a rolling boil and add 30 ml (2 tbs) vinegar. Make a whirlpool in the centre and drop a fresh egg into it, guiding it with a slotted spoon. Cook for +- 40 seconds. Transfer into a bowl of water until ready to use. Repeat with the other eggs.