Potato Flapjacks

Preparation Time: 10 minutes

Cooking time: 15 minutes per batch

Serves 5

3 cups cold mashed potatoes, well-packed

125g low fat, salt reduced leg ham, finely chopped

1/2 cup frozen corn kernels

1/3 cup chopped spring onions/shallots

1 tablespoon chopped parsley

1/4 teaspoon salt

1/8 teaspoon black pepper

1/2 cup natural low-fat yoghurt

1. Combine potatoes, ham, corn, half the spring onions, parsley, salt and pepper in a mixing bowl. Mix well.

2. Spray a large non stick frying pan with vegetable oil cooking spray. heat pan over a medium high heat. Place about 6 heaped tablespoons of potato mixture in the pan; flatten each into a pancake with an egg slice.

3. Cook potatoes, turning once and pressing with the egg slice until browned on both sides, about 15 minutes. Transfer to a plate; cover with foil and keep warm. Repeat with remaining potato mixture until a total of 15 flapjacks has been made.

4. Combine yoghurt and remaining spring onions in a small bowl. Serve flapjacks immediately with yoghurt mixture.

VARIATION

Serve with apple sauce, tzatsiki sauce or a zesty salsa sauce

COOK'S TIPS

Low fat, salt reduced leg ham is available, vacuum packed, in the cold cabinet section of leading supermarkets. It help keep total fat content of recipes low.

Leftover cooked lean beef, chicken or vegetables make good additions to this recipe. For quick fishcakes, add canned, flakes salmon or tuna.

Recipe from Quick, Light & Delicious