Potato and leek pancakes with Parma ham

Name: Potato and leek pancakes with Parma ham
Cook time: 20 min
Total time: 20 min
Yield: 4
Ingredients: 1 collar Spring onions; 4 Potatoes (about 75 g each); 1 egg (size M); 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 1 TABLESPOON Oil; 4 TABLESPOONS Fresh cream; 4 Salad leaves (e.g. Lollo Bionda); 4 discs Parma ham (Italian raw ham); 7-10 Tbsp Pesto to garnish

AUTHOR
Pat Ware

DIFFICULTY
easy

RATING

COOK TIME
20 mins

TOTAL TIME
20 mins

Ingredients

Servings: 4

1 collar Spring onions
4 Potatoes (about 75 g each)
1 egg (size M)
7-10 Tbsp Salt
7-10 Tbsp Pepper
1 TABLESPOON Oil
4 TABLESPOONS Fresh cream
4 Salad leaves (e.g. Lollo Bionda)
4 discs Parma ham (Italian raw ham)
7-10 Tbsp Pesto to garnish

Directions

1
Clean and wash spring onions and cut into fine rings. Peel, wash and roughly grate the potatoes. Mix potatoes, spring onions and egg. Season with salt and pepper.
2
Heat oil in a pan and fry 4 medium sized buffers until golden brown. Remove and degrease on kitchen paper. Stir crème fraîche until smooth and put 1 tablespoon on each buffer and cover with a lettuce leaf and a slice of ham. Arrange the buffers on plates and garnish with pesto