Recipe - Potato Cakes With Chorizo And Manchego

1 192 gram pac JS instant
mashed potato mix
3 tablespoon Olive oil or corn oil
1 teaspoon Smoked paprika or paprika
2 tablespoon Cornmeal or flour
50 g Chorizo puchero or
pepperoni; thinly cut or sliced up on
; the diagonal
50 g Manchego or taleggio; thinly
cut or sliced up

Prepare the mashed potato according to the packet instructions.

Heat 1 teaspoon of the olive oil in a frying pan over a moderate heat, add
the smoked paprika and cook the spice for approximately 1 minute. Add this
to the potato and mix thoroughly.

Divide the potato into 4 flat patties and cover them on both sides with the
cornmeal.

Heat 1 tablespoon of the olive oil in the frying pan over a moderate heat.
When the oil is hot fry the potato cakes for 2 mintues on each side. Remove
them from the pan and place them onto a baking tray.

Place the slices of chorizo on top of the potato cakes and then place the
manchego on top of the chorizo. Drizzle the remaining olive oil over the
potato cakes.

Place the potato cakes under a hot grill until the cheese melts and starts
to brown.

Notes Serve with a green salad and a glass of rioja!

Converted by MC_Buster.

NOTES : A combination of Spanish flavours make a change to the more usual
North European style of potato cake.

Converted by MM_Buster v2.0l.