A great brunch, supper or late night snack, my jerked up potato cakes will have you asking for more, hot as you like, serve with my crispy avocado salad for the perfect balance.

Makes 8 cakes serves 4 

Ingredients

• 2 large white potatoes for mashing
• 1 medium size sweet potato
• 2 tablespoons chives
• 2 tablespoons coriander
• ½ red onion
• 1 large free range egg
• 200g of free range a dried beach smoked bacon lardons or similar
• 100g prosciutto ham
• 1 cup breadcrumbs
• Oil for shallow frying
• A little plain flour
• 2 dessert spoons Chef Bernie’s Jerk Sauce  plus some extra for dipping

Method

1. Wash and peel all the potatoes & dice into chunks
2. Boil the white and sweet potatoes together until soft
3. When the potatoes are cooked drain all the water off, mash and put into a bowl to cool
4. Chop up the chives,  coriander and onion
5. Fry off the bacon lardons in a fry pan with a splash of oil to make them nice and crispy
6. Add the cooked lardons, onion, chives, coriander and breadcrumbs to the potato mix well.
7. Add salt-and-pepper to taste
8. Stir in 2 desert spoonfuls of jerk sauce
9. Beat the  egg and add to the mix
10. Put a little of the flour onto your clean hands, using a serving spoon scoop the mixture into your hands patting them into shape, adding a little flour when needed to stop the cakes sticking to your hands and giving the cakes a light dusting
11. As you create the cakes place them onto a large plate or two
12. When you have done all of them, pop them into the fridge and wash your hands
13. Turn the oven on to 180 deg C
14. Heat a splash of oil in your fry pan, we prefer either olive oil or rapeseed
15. When the oil is ready fry off the cakes, lightly colouring them each side, then place on a baking tray and cook for 20 – 30 minutes in the oven on 180 deg
16. Top with prosciutto ham & an extra splash of Chef Bernie’s Jerk Sauce

Serve with Crispy Avocado Salad