Potato and Pistachio Cakes

Step 1

Boil potatoes for at least 20 minutes, then peel and mash in a bowl with a potato ricer.

Step 2

Preheat the oven to 425°F.

Step 3

Carefully wash the endive, then dry and chop.

Step 4

Roughly chop the ham and pistachios and add to the potatoes. Add egg yolks, 2 Tbsp. Grana Padano, salt and pepper and gently fold together until smooth.

Step 5

Shape into crackers (2” in diameter, 3/4” thick) using a cookie cutter and bake for 5 minutes on a baking sheet lined with parchment paper.

Step 6

To make the mustard sauce, blend a handful of finely chopped parsley, a small sliced shallot, 1 Tbsp. wholegrain mustard, 2 Tbsp. vinegar and 1/4 cup oil sauce. Add salt if needed.

Step 7

Serve the crackers hot, with the endive and mustard sauce on the side.