Mozzarella Stuffed Ham & Leek Savoury Cakes

Cook the potato in salted water for 15 minutes until soft enough to mash

Heat the oil in a large frying pan and gently fry the onion until soft. Add the leek, courgette and broccoli to the pan and cook until all the excess moisture has gone. Stir in the ham and cook through for a couple of minutes.

Once cooked, drain and mash the potato until smooth. – if they are a little wet just return the pan to the heat to get rid of any excess liquid.

Mix the potato together with the ham mix, mustard, herbs, salt and pepper and seasoning to taste. Leave the mixture to cool for 20-30 minutes so that it is easier to mold.

Once chilled, flour your hands and shape the mixture into 4 balls.

Set out 4 plates/bowls, the first with the flour, second with the egg and third with the breadcrumbs (I would only use half to start and just top this up when you run out, it saves all the breadcrumbs from getting sticky and clogged with egg). Place a large plate at the end of the line for your finished cakes.

Take your first cake and press your thumb into the centre to make a hole. Cut your mizzarealla into 4 pieces and place into the centre and the seal around it with the potato mix. Roll the ball first in the flour, then and egg and finally the breadcrumbs. Place on your clean plate and repeat the process with the remaining cakes. Chill in the fridge for 20 minutes to firm up.

Preheat your oven to 180’C

Rub each fish cake in a little oil and place on a baking sheet. Bake in the oven for 30-40 minutes until golden and crispy.

Serve with a plate of salad and enjoy!