POTATO CAKES WITH LUNCHEON MEAT AND CHIVES
Ingredients
500 grams potatoes
1 tsp salt
1 tbsp MAGNOLIA GOLD BUTTER
1 pc egg yolk
pinch of nutmeg
1/4 cup all purpose flour
1/2 cup chopped PUREFOODS LUNCHEON MEAT
2 tbsp chopped chives
extra flour for dusting
MAGNOLIA GOLD BUTTER for pan-frying
Procedure
Boil potatoes until tender. Peel off skin and mash. Add salt, melted Magnolia Gold Butter, egg yolk, nutmeg and flour. Mix lightly. Add Purefoods Luncheon meat and chives. Mix to distribute evenly. Form mixture into a log and refrigerate for at least 15 minutes.
Cut into 1-inch rounds and with the back of a spoon, make slight criss-cross indentations on one side of the potato cake. Refrigerate for another 15 minutes then pan-fry in butter. Cook over moderate heat until golden. Makes 8 pieces.
Ingredients
500 grams potatoes
1 tsp salt
1 tbsp MAGNOLIA GOLD BUTTER
1 pc egg yolk
pinch of nutmeg
1/4 cup all purpose flour
1/2 cup chopped PUREFOODS LUNCHEON MEAT
2 tbsp chopped chives
extra flour for dusting
MAGNOLIA GOLD BUTTER for pan-frying
Procedure
Boil potatoes until tender. Peel off skin and mash. Add salt, melted Magnolia Gold Butter, egg yolk, nutmeg and flour. Mix lightly. Add Purefoods Luncheon meat and chives. Mix to distribute evenly. Form mixture into a log and refrigerate for at least 15 minutes.
Cut into 1-inch rounds and with the back of a spoon, make slight criss-cross indentations on one side of the potato cake. Refrigerate for another 15 minutes then pan-fry in butter. Cook over moderate heat until golden. Makes 8 pieces.
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