FOLLOW US
MENU

POTATO CAKES WITH LUNCHEON MEAT AND CHIVES

Ingredients:

5 (100 g each) pc potatoes
1 tsp iodized fine salt
1 tbsp MAGNOLIA GOLD BUTTER UNSALTED, melted
1 pc MAGNOLIA BROWN EGG, use egg yolk only
tsp nutmeg
1/4 cup MAGNOLIA ALL PURPOSE FLOUR
1/2 cup chopped PUREFOODS LUNCHEON MEAT
2 tbsp chopped chives
extra flour for dusting
MAGNOLIA GOLD BUTTER UNSALTED for pan-frying

Procedure:

  1. Boil potatoes until tender. Peel off skin and mash.
  2. Add salt, butter, egg yolk, nutmeg and flour. Mix lightly.
  3. Add luncheon meat and chives. Mix well. Form mixture into a log and refrigerate for at least 15 minutes.
  4. Cut into 1-inch rounds and with the back of a spoon, make slight criss-cross indentations on one side of the potato cake. Refrigerate for another 15 minutes then pan-fry in butter. Cook over moderate heat until golden.

Makes 8 pieces.

Share This Recipe

More Madalicious Things For You

UBE PANCAKES WITH CREAM CHEESE SAUCE
MANGO CREAM REF CAKE
CASTELLA CAKE
CREMA & ICE CREAM COFFEE
DELICIOUS BABY BACK RIBS IN CLASSIC BBQ SAUCE
VEEGA MEAT-FREE SISIG
CALLOS
GARLIC HONEY GLAZED MEAT-FREE NUGGETS

By supplying the information via this form and clicking the "I Accept" button, I affirm that I have read, understood and hereby accept the terms of the San Miguel Food Group Website Privacy Statement and Data Privacy Policy and that I hereby consent to the collection, storage, and processing by the San Miguel Food Group and any third party it authorizes, including its affiliates and their respective officers, employees, agents, representatives and personnel of such information disclosed.