Name: Mozzarella and prosciutto potato cake
Prep time: 10 min
Cook time: 45 min
Total time: 55 min
Yield: 6
Ingredients: 1/2 cup (35g) fresh breadcrumbs; 900 gram potatoes, peeled; 1/2 cup (125ml) hot milk; 60 gram butter, cut into cubes; 2/3 cup (50g) grated parmesan; 2 eggs; 1 egg yolk; 1 cup (100g) grated mozzarella; 100 gram prosciutto, diced; baby rocket, to serve

Mozzarella and prosciutto potato cake

Serves 6

Prep

10M

Cook

45M

Total

55M

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Ingredients

1/2 cup (35g) fresh breadcrumbs

900 gram potatoes, peeled

1/2 cup (125ml) hot milk

60 gram butter, cut into cubes

2/3 cup (50g) grated parmesan

2 eggs

1 egg yolk

1 cup (100g) grated mozzarella

100 gram prosciutto, diced

baby rocket, to serve

Method

1.Preheat oven to very hot, 200°C (180°C fan-forced).

2.Grease a 20cm springform pan with butter; sprinkle base with one-third of the breadcrumbs.

3.Cook potatoes in a saucepan of boiling salted water 15 minutes, until tender. Drain; return to pan 1 minute, until dry.

4.Mash potatoes, adding milk and half the butter. Stir in parmesan, egg and egg yolk; season.

5.Spread prepared pan with half the potato mixture. Cover with mozzarella and prosciutto; top with remaining potato mixture. Dot with remaining butter; sprinkle with remaining breadcrumbs.

6.Bake 30 minutes, until golden and warm; stand cake 10 minutes. Slice and serve with rocket.

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Ingredients

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