Ingredients:

4 large potatoes, peeled and grated + 5ml (1 tsp) baking powder + 90ml (6 tbsp) cake flour + 1 large egg + salt and pepper + oil, for frying + 375ml (1 cups) milk + 5ml (1 tsp) mustard powder + white pepper + ground nutmeg + 500ml (2 cups) grated cheddar + 4-6 slices ham + fresh parsley

Method:

Squeeze excess moisture out of grated potatoes. Mix with baking powder and 60ml (4 tbsp) of flour. Beat in egg and season. Heat oil in a pan, divide potato mixture into 4-6 balls and place in the hot oil, flattening lightly. Fry until golden brown on both sides. Drain on paper towel. In a blender, mix remaining flour, milk, mustard powder, pinch of pepper and pinch of nutmeg till smooth. Transfer to a pot and cook over medium heat, stirring until thickened. Add cheese and stir till melted. Top warm potato cakes with a slice of ham, pour over sauce and garnish with parsley. Serves 4-6