Potato Flapjacks

Directions

Preparation Time: 10 minutes

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Cooking time: 15 minutes per batch

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Serves 5

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3 cups cold mashed potatoes, well-packed

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

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1/2 cup frozen corn kernels

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1/3 cup chopped spring onions/shallots

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1 tablespoon chopped parsley

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1/4 teaspoon salt

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1/8 teaspoon black pepper

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1/2 cup natural low-fat yoghurt

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

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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.

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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.

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

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VARIATION

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

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COOK'S TIPS

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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.

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

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Recipe from Quick, Light & Delicious

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