Potato Cakes With Avocado, Tomato and Prosciutto

• 1 avocado, roughly chopped
• 2 -3 plum tomatoes, deseeded and roughly chopped into large chunks
• 12 lime, juice of (not the bottled kind)
• 1 dash Tabasco sauce
• salt, to taste
• 1 pinch crushed red pepper flakes (optional)
• 4 slices prosciutto
• 1 12 lbs potatoes, peeled and chopped into chunks
• 1 egg yolk
• 2 34 ounces sharp cheddar cheese, grated
• salt, to taste
• 1 pinch crushed red pepper flakes (to taste)
• olive oil
• 4 chives, snipped into short pieces

1. PREPARE THE POTATO CAKES:.
2. To make the potato cakes, cook the potatoes for 20-25 minutes or until soft.
3. Drain and return to the pan over a low heat and stir to dry them out as much as you can.
4. Mash, then stir in the egg yolk, chives, and cheese.
5. Season with salt and crushed red pepper flakes
6. Shape into 8 potato cakes and chill for at least 20 minutes until firm (or leave until you are ready to cook them).
7. PREPARE THE SALSA:.
8. Gently mix the avocado, tomato, lime juice and Tabasco together.
9. Season.
10. MAKE THE POTATO CAKES:.
11. Heat 1 tbsp oil in a frying pan and fry the potato cakes in batches over a medium-high heat for 4 minutes.
12. Don't add too much oil or they will break up.
13. Carefully flip over and fry the other side for the same amount of time or until crisp.
14. Keep warm in a low oven while you fry the rest.
15. Wipe out the pan and dry-fry the Prosciutto for 1 minute each side or until crisp.
16. ASSEMBLE:.
17. Serve the potato cakes with the salsa and Prosciutto.

avocado, tomatoes, lime, tabasco sauce, salt, red pepper, potatoes, egg yolk, cheddar cheese, salt, red pepper, olive oil, chives

Taken from www.food.com/recipe/potato-cakes-with-avocado-tomato-and-prosciutto-247787 (may not work)