Gammon burger with egg or pineapple

Ingredients

Toast brioche buns and set aside. Grate the potato and onions. Wash them in some water until the water is clear. Squeeze out water.
Put in a bowl with level tsp of garlic granules, onion granules, paprika and a good amount of salt and pepper, egg, flour and mix until it's in a semi-loose batter.
Heat frying oil in a frying pan and carefully spoon in your batter and cook both sides until crisp and cooked through (quick method). My method when I have time is to put the batter in cling film lined tray press down and freeze for an hour and then remove and cut into any shape – I'm doing a triangle like Mr Urdd.
Fry on a lower heat until cooked through and get a good colour then leave on a paper towel to crisp dry and add some rock salt.
Fry gammon medallions quickly in a little butter and herbs if you want. Keep warm in foil and then fry your eggs.
If you are having pineapple cut a slice of fresh pineapple and fry until caramelised – top your burger with this. I like a bit of chilli and sweet paprika on this.
Layer up the burger with mustard on the bottom bun – gammon then the hash brown then egg (or pineapple) and mayo on the top bun. Super tasty!

Recipe by Colleen Ramsey (Colleen Ramsey: Bywyd a Bwyd).