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500g Carisma potatoes, peeled, grated and squeezed to remove liquid 100g chorizo sausage, finely chopped 1 tsp chopped rosemary 2 cloves garlic, chopped 1 egg, lightly whisked 2 tbsp wholemeal plain flour rocket leaves, to serve aioli, to serve C
500g Carisma potatoes, peeled, grated and squeezed to remove liquid 100g chorizo sausage, finely chopped 1 tsp chopped rosemary 2 cloves garlic, chopped 1 egg, lightly whisked 2 tbsp wholemeal plain flour rocket leaves, to serve aioli, to serve 1 Combine potato, chorizo, rosemary, garlic, egg and flour. Season to taste.
2 Heat a large nonstick frypan over med heat. Cook ¼ cupfuls of the mixture for 4-5 mins, until golden. Turn and cook other side for 3-4 mins, until golden and crisp. Serve with rocket leaves and aioli Pear and cinnamonglazed baked ham Purée a can of pears with a dash of maple syrup and a shake or two of cinnamon. Brush mixture over a leg of ham and bake, basting occasionally, in a preheated oven at 170ºC (150ºC fan) for 40-45 mins.
