Smoked Leg Ham & Sweet Potato Cakes
Published 19th December, 2019
Cuisine: Australian Serves: 4
Preparation: 1 Hr 30 Mins Cooking: 15 Mins
Ingredients
- 200g Barossa Fine Foods double smoked leg ham
- 600g sweet potato, peeled & cubed
- 3 tbsp flat-leaf parsley, finely chopped
- 1 tbsp thyme leaves, finely chopped
- 1-2 tsp harissa paste
- 1 tsp ground cumin
- 1 egg, lightly beaten
- 2 spring onions, finely sliced
- 1 clove garlic, finely chopped
- Sea salt
- Black pepper
- 3 tbsp plain flour
- Vegetable oil
Method
- Steam the chopped sweet potato in a steamer until well cooked, mash with a fork or potato masher, set aside to cool.
- While the sweet potato is cooking, roughly dice the ham and place in a large bowl, add the chopped parsley, thyme, harissa paste, ground cumin, spring onions and garlic. Once the sweet potato has cooled, add to the ham mixture along with the lightly beaten egg. Season with sea salt and cracked black pepper and mix gently until the mixture is well combined. Place in the fridge for one hour.
- Using your hands, take small amounts of the mixture and roll into balls, flatten slightly then dust in plain flour.
- In a frypan over a medium heat, fry the cakes in batches in the vegetable oil until golden brown.
- Serve with mayonnaise & sprinkle with sea salt & black pepper.
COOK'S TIP
- Add 1–2 tsp of harissa paste depending on your preferred spice level, or omit if required.
- These sweet potato cakes are delicious hot or cold & are perfect served as a lunch with salad, cold as a snack or as a brunch with poached eggs.
where to find us
- Find Barossa Fine Foods double smoked leg ham in Coles, select independent supermarkets across Australia, or visit your local Barossa Fine Foods retail store in South Australia.
