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Add a photoServings: 4
Ingredients
- 1 x 192 gram pac JS instant mashed potato mix
- 3 Tbsp. Extra virgin olive oil or possibly corn oil
- 1 tsp Smoked paprika">paprika or possibly paprika">paprika
- 2 Tbsp. Cornmeal or possibly flour
- 50 gm Chorizo puchero or possibly pepperoni, thinly sliced on the diagonal
- 50 gm Manchego or possibly taleggio, thinly sliced
Directions
- Prepare the mashed potato according to the packet instructions.
- Heat 1 tsp. of the extra virgin olive oil in a frying pan over a moderate heat, add in the smoked paprika and cook the spice for approximately 1 minute. Add in this to the potato and mix thoroughly.
- Divide the potato into 4 flat patties and cover them on both sides with the cornmeal.
- Heat 1 Tbsp. of the extra virgin olive oil in the frying pan over a moderate heat.
- When the oil is warm fry the potato cakes for 2 mintues on each side. Remove them from the pan and place them onto a baking tray.
- Place the slices of chorizo on top of the potato cakes and then place the manchego on top of the chorizo. Drizzle the remaining extra virgin olive oil over the potato cakes.
- Place the potato cakes under a warm grill till the cheese melts and starts to brown.
- Notes Serve with a green salad and a glass of rioja!
- NOTES : A combination of Spanish flavours make a change to the more usual North European style of potato cake.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 28g | |
| Recipe makes 4 servings | |
| Calories 171 | |
| Calories from Fat 140 | 82% |
| Total Fat 15.78g | 20% |
| Saturated Fat 3.28g | 13% |
| Trans Fat 0.2g | |
| Cholesterol 13mg | 4% |
| Sodium 207mg | 9% |
| Potassium 55mg | 2% |
| Total Carbs 4.23g | 1% |
| Dietary Fiber 0.4g | 1% |
| Sugars 0.14g | 0% |
| Protein 3.27g | 5% |
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