Ham hock potato cakes with minted peas, shallots & parsley cream

Preparation info
  • Serves


    • Difficulty


Appears in
The Ginger & White Cookbook

By Tonia George

Published 2014

  • About

If you are not braising your own ham hock, you can try buying it ready-cooked and shredded; otherwise, use some finely shredded smoked ham. In summer we serve these tasty potato cakes with a combination of warmed peas, cherry tomatoes and mint in a lemon and olive oil dressing. During the winter we go instead for this easy parsley sauce spiked with good old English mustard powder.