Potato Cakes with Avocado Tomato and Prosciutto
Crispy, golden potato cakes take center stage in this deliciously fresh and savory recipe, 'Potato Cakes with Avocado, Tomato, and Prosciutto.' Made with grated Russet potatoes, these easy-to-make patties are pan-fried to perfection for a satisfying crunch. Topped with creamy mashed avocado infused with a hint of lemon, juicy cherry tomatoes, delicate slices of prosciutto, and a sprinkling of fragrant chives, these potato cakes are a harmonious blend of textures and flavors. Perfect for brunch, appetizers, or a light dinner, this dish is quick to prepare in just 35 minutes and serves four. Whether you're hosting guests or indulging in a tasty treat, these avocado and prosciutto-topped potato cakes are sure to impress!
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Recipe Information
Ingredients
- 4 medium Russet potatoes
- 4 tablespoons All-purpose flour
- 1 large Egg
- 1 teaspoon Kosher salt
- 0.5 teaspoon Black pepper
- 3 tablespoons Olive oil
- 1 large Ripe avocado
- 8 pieces Cherry or grape tomatoes
- 1 teaspoon Lemon juice
- 4 slices Prosciutto
- 2 tablespoons Chives
Instructions
Peel the potatoes and grate them using a box grater. Place the grated potatoes in the center of a clean kitchen towel, squeeze out as much liquid as possible, and transfer the dried potato shreds to a large mixing bowl.
Add the flour, egg, salt, and black pepper to the grated potatoes. Mix well until evenly combined.
Heat 2 tablespoons of olive oil in a large skillet over medium heat. Scoop about 1/4 cup of the potato mixture, form it into a flat patty, and place it in the skillet. Repeat with the remaining potato mixture, being careful not to overcrowd the pan.
Cook the potato cakes for 3-4 minutes on each side, or until golden brown and crispy. Remove from the skillet and transfer to a plate lined with paper towels to drain excess oil.
While the potato cakes are cooking, prepare the toppings. Cut the avocado in half, remove the pit, and scoop out the flesh into a small bowl. Add the lemon juice and mash until smooth.
Quarter the cherry or grape tomatoes and chop the chives finely.
Once the potato cakes are cooked and slightly cooled, spread a layer of mashed avocado on each one. Top with a slice of prosciutto, a few tomato quarters, and a sprinkle of chives.
Serve immediately and enjoy these crispy, creamy, and savory potato cakes.
Nutrition Facts
Calories |
1705 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 86.3 g | 111% | |
| Saturated Fat | 14.9 g | 74% | |
| Polyunsaturated Fat | 7.3 g | ||
| Cholesterol | 253 mg | 84% | |
| Sodium | 1547 mg | 67% | |
| Total Carbohydrate | 196.9 g | 72% | |
| Dietary Fiber | 27.6 g | 99% | |
| Total Sugars | 11.0 g | ||
| Protein | 45.4 g | 91% | |
| Vitamin D | 1.3 mcg | 7% | |
| Calcium | 177 mg | 14% | |
| Iron | 12.7 mg | 71% | |
| Potassium | 5322 mg | 113% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
