Table View, Sunset Beach & Blaauwberg – Monday to Saturday.
False Bay Area including Muizenberg, Simon's Town, Hout Bay & Kommetjie – Wednesday.
Mitchells Plain – Area not on a set route, delivery day subject to number of accumulated orders in the area.
Additional information
Weight
1 kg
PEA AND POTATO CAKES WITH GYPSY HAM AND POACHED EGGS
Ingrediants:
4 potatoes, peeled, cubed and boiled until soft
1 C (250 ml) frozen peas
1 C (250 ml) grated cheese
1 egg, beaten
salt and pepper
1/2 C (125 ml) seasoned cake flour for dusting
1 Tbsp (15 ml) butter
2 Tbsp (30 ml) olive oil
2 Tbsp (30 ml) vinegar for poaching
4–8 fresh eggs for poaching
4–8 slices gypsy ham for serving
watercress for garnishing
Method:
Drain the boiled potatoes and add the peas, cheese and egg. Use a masher to break down the lumps until the mixture clumps together nicely. Season well. Dust your hands with flour and then divide the mixture into 8 cakes. Lightly coat the cakes with some seasoned flour and allow to rest in the fridge for 15 minutes.
Heat the butter and oil in a non-stick pan over moderate heat until it bubbles. Fry a few cakes at a time for about 6 minutes a side. They should be crispy on the outside and soft in the centre.
Bring a large pot of water to a rolling boil and add the vinegar. Make a whirlpool in the centre of the water and crack an egg into it, guiding it with a slotted spoon. Cook for about 1 minute. Transfer into a bowl of warm water until ready to use. Repeat with the other eggs.
Serve the cakes with slices of gypsy ham and the poached eggs. Garnish with watercress.