Potato Cakes with Ham and Ricotta

Page 81

Cuisine: French | Course Type: Sides

(1 review)

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This sounded so good but it didn't turn out the way I thought it would at all. The main problem was the ricotta separated and got all gummy. perhaps if I made it thiner it would have worked better. I used prosciutto and it did make a kind of nice crust but the potatoes did not adhere the way I would have liked.

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