Ham cakes

Directions

1. Boil the potatoes in their skins until tender (about 25 minutes). Drain the potatoes, allow to cool then mash with 35g of the butter and the evaporated milk until smooth.

2. Beat in the egg yolks and the grated cheese (reserve 2 tbsp of the cheese) then pour half this potato batter into the base of a round spring form cake tin (about 22cm diameter) that has been well buttered.

3. Beat the remaining butter with the minced ham and layer in the cake tin. Top with the remaining mashed potatoes then sprinkle over the grated Parmesan cheese and the parsley.

4. Transfer to an oven pre-heated to 175°C and bake for about 10 minutes, or until the top is nicely browned.

5. Remove from the oven, unmould and serve hot accompanied by a crisp green salad.

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