Ingredients

• 250g/9oz ready-made mashed potato
• 100g/3½oz gruyère cheese
• grated
• 50g/2oz self-raising flour
• 1 free-range egg
• salt and freshly ground black pepper
• 1 tbsp olive oil
• 25g/1oz butter
• 1 beef tomato
• seeds removed
• chopped
• 1 lime
• juice and zest
• 1 tbsp olive oil
• 2 tbsp chopped fresh coriander
• salt and freshly ground black pepper
• 3 slices parma ham
• fried until crisp
• 1 free-range egg
• poached

Directions

• For the potato cakes
• place the mashed potato into a bowl with the cheese
• flour and egg and mix well. Season with salt and freshly ground black pepper
• then shape the mixture into three patties.
• Heat the oil and butter in a frying pan and fry the potato cakes for 3-4 minutes on each side
• or until golden-brown.
• For the tomato salsa
• place all of the salsa ingredients into a bowl and stir to combine.
• To serve
• place the potato cakes onto a serving plate with the crisp parma ham and poached egg on top and the salsa spooned around the plate.