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!
Try SnapCalorie's FREE AI assisted nutrition tracking free in the App store or on Android.
Scan with your phone to download!
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
Directions
Step 1
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.
Step 2
Add the flour, egg, salt, and black pepper to the grated potatoes. Mix well until evenly combined.
Step 3
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.
Step 4
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.
Step 5
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.
Step 6
Quarter the cherry or grape tomatoes and chop the chives finely.
Step 7
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.
Step 8
Serve immediately and enjoy these crispy, creamy, and savory potato cakes.
Nutrition Facts
| Serving size | (1153.7g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 1704.7 |
| Total Fat 86.3g | 0% |
| Saturated Fat 14.9g | 0% |
| Polyunsaturated Fat 7.3g | |
| Cholesterol 252.7mg | 0% |
| Sodium 1546.6mg | 0% |
| Total Carbohydrate 196.9g | 0% |
| Dietary Fiber 27.6g | 0% |
| Total Sugars 11.0g | |
| Protein 45.4g | 0% |
| Vitamin D 53.8IU | 0% |
| Calcium 177.1mg | 0% |
| Iron 12.7mg | 0% |
| Potassium 5322.1mg | 0% |
Source of Calories