Potato, Cheese and Ham Patties

Sunday Night Tapas

Silvania Franco has a straightforward book that promises much – Great Tapas. The patties cross the line from mashed potato blandness to tapas genius but it’s a shame they retained their name as a patty. Patti Smith perhaps. Ham was changed to prosciutto as there was an especially nice looking hunk of it already on the slicer at the deli. I used a 2yo NZ cheddar in the absence of manchego.

Ingredients: 4 slices of prosciutto-chopped; 200gm of grated cheese; 500gm of Ruby Blue potatoes – boiled and mashed; 1/2 cup of plain flour; 2 tbs of butter; muchos salt and pepper to taste.

Mix all the ingredients together and shape into patties the size of an iMac mouse. Fry in a little olive oil on both sides until golden (they are a little fragile).

Eaten with the marinated octopus I made (excellent if I might say so) and some bread and we were joined by a bottle of Alias Pinot Noir, substituting for sherry.

*The photo was me being spiteful at the poor exposure and just scrunching up the brightness and contrast, not big, not clever.

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4 comments

  1. Santos’s avatar

    ambient photo. the patties (peppermint, smith, and hearst) i imagine would be nice for a cocktail party, but i worry about fragility. do you think chilling would help them keep their shape? or praps the addition of an egg? breading them a la japanese-style croquette would probably change the idea too much.

  2. Anthony’s avatar

    Symbionese Cheese Patties – now you’re talking.

    Eggs might cause it to lose fluffiness and made me think that the flour as a (mixed in) bonding agent is quite unusual, no? They would make a nice cocktail party snack if smaller, bigger perhaps the platform for a steak or fish. They tasted very different the next day when cold and reminded me of cold roast potatoes (good!).

    Ambient photo yes.

  3. Santos’s avatar

    patty lupone? patty o’furniture?

    with the flour addition, it borders on being a recipe for gnocchi….mmm. gorgonzola sauce.

  4. Anthony’s avatar

    Santos, simpattyco as always.

    Gnocchi – what a bloody good point. Prosciutto and cheese gnocchi. To the kitchen!

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