Ingredients

• 600g sebago potatoes, peeled, chopped
• 1 bunch English spinach, stems trimmed
• 1 large zucchini, grated
• 2 green onions, chopped
• 250g sliced leg ham off the bone, chopped
• 100g fetta, crumbled
• 2 garlic cloves, crushed
• 3/4 cup plain flour
• 1 egg, lightly beaten
• 3/4 cup panko breadcrumbs
• Extra virgin olive oil, for shallow-frying

Tomato salsa

• 1 tomato, finely chopped
• 1/2 small red onion, finely chopped
• 2 tablespoons small fresh basil leaves
• 1 tablespoon extra virgin olive oil

Method

• Step 1 Place potato in a large saucepan. Cover with water. Bring to the boil over high heat. Boil for 10 minutes or until tender. Drain. Return to pan. Roughly mash. Set aside to cool completely.
• Step 2 Meanwhile, roughly chop spinach leaves. Place in a colander in sink. Pour over boiling water. Rinse under cold water. Squeeze out excess moisture. Process in a small food processor until very finely chopped.
• Step 3 Combine spinach, zucchini, onion, ham, fetta, garlic and potato in a large bowl. Add flour and egg. Season well with salt and pepper. Mix well to combine. Shape ¹⁄³ cup mixture into a patty (see note). Toss lightly in breadcrumbs. Place on a tray. Repeat with remaining potato mixture and breadcrumbs. Refrigerate for 30 minutes.
• Step 4 Meanwhile, make tomato salsa. Combine tomato, onion, basil and oil in a bowl. Season with salt and pepper.
• Step 5 Heat oil in a large frying pan over medium-high heat. Cook patties, in 3 batches, for 4 minutes each side or until golden and heated through. Drain on paper towel. Serve warm or cold with salsa.