Potato Patties with Ham and Cheese

Indulge yourself in these savory, hearty and scrumptious patties

made with golden and tasty potatoes filled with ham and cheese

and fried to perfection

This post is sponsored by the US Potato Board, in collaboration with Honest Cooking.
Thank you for your support!

Unsure about what to cook for dinner tonight?!?

Here is a super scrumptious and quick recipe that I'm sure will become one of your favorite. It only requires readily available, inexpensive and simple ingredients that you probably already have in your kitchen right now. It's a tasty and comforting dish, perfect for all those times you feel like indulging in a delicious savory meal...Or for all those times that you have leftover mashed potatoes.

It makes a fun appetizer or a week-night dinner that your kids (and not only!) will absolutely love. 

What's not to love about a perfectly fried, crispy potato patty, filled with a flavorful slice of ham, and melty, stretchy and gooey provolone cheese?!? 
And you heard me correctly, it's not bread on the outside, but nutritious and healthy, yellow skin golden potatoes, mashed and mixed with a bit of flour, and rolled into soft and delicious patties.

With their buttery and subtly sweet flavor, golden potatoes are the perfect ingredient for this recipe. And because of their vitamins and minerals content, any potatoes are actually a great and wholesome addition to your dinner.

Potatoes are naturally fat-free, sodium-free, cholesterol-free, and gluten-free (of course!).And they are a great source of potassium, iron, vitamin C and vitamin B6. 

Potato Chocolate Truffles from Honest Cooking on Vimeo.

Did you know that some of the starch in potatoes (resistant starch) has the same great qualities and health benefits as fibers?!? Resistant starch does not have calories because it's not absorbed during digestion. It provides protection against some type of cancer, it improves glucose tolerance, it lowers cholesterol, and it reduces fat storage. Pretty amazing!

Can you tell I've been reading lots of fun facts about potatoes?! You can also find out more too in the US Potato Board website. 
Now, let's get started with this recipe:

INGREDIENTS:

YIELD: 12 patties (serving 3 to 4)

1. • 12 oz (340 gr) of mashed potatoes*
   • 1 cup (250 gr) of bread flour, plus a couple of tablespoons for the table
   • 1 packet (1/4 oz, 7gr) of fast acting instant yeast
   • 1 egg
   • salt to taste
   • 12 slices of ham (about 4.25 oz, 120gr)
   • 12 small, round thick slices of provolone cheese (about 6.25 oz, 180 gr)
   • oil for frying
2. 
   
3. * You need about 1 lb (450 gr) of potatoes (before peeling, cooking and mashing).Wash and peel the potatoes. Cut in half and place in a pan cover with salted water. Bring to slow boil and cook for about 15 minutes depending on the size of the potatoes. Pass through a ricer when still hot. Let it cool down a bit before starting with the recipe

 PREPARATION

TIME: 30 minutes

1. In a large bowl, combine the mashed potatoes with 2/3 cup of bread flour and the instant yeast. Mix to combine.

2. Add the egg and a little bit of salt to taste. Mix to combine again.

 3. Add the rest of the flour and mix. The dough needs to be soft and only slightly sticky. Add more flour if needed.

4. Move the dough to a clean, floured counter. Knead quickly and roll out to about 1/4 inch (0.6 cm) thickness.

5. With a round cookie cutter (or the top of a cup) cut out as many discs as you can. Mine are 2.5 inch (6.35 cm) in diameter each. Make sure to re-roll the scraps. You should get about 24 discs.

6. Wrap each thick slice of cheese with one slice of ham.

7. Place between two potato dough discs and seal well the edges.

 8. Warm up the oil for frying, test with a wooden spoon or a little piece of dough to see if the oil is ready for frying.The oil will be at the right temperature when little bubbles forms around the dough and it gradually changes color to golden. Fry the potato patties a few at a time, turning them around,  until deep golden on both sides.

 

 Drain well from the oil, and serve hot.