Curried Egg and Potato Slice

Curried Egg and Potato Slice

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Servings: 6
Calories: 319


  • 8 oz packets sliced cooked ham slices halved
  • 1 tbsp powdered gelatine
  • 3 tbsp water
  • 6 eggs
  • 4 tbsp single cream
  • 2 tsp mild curry powder
  • salt and freshly ground pepper
  • 1 oz butter
  • 4 tbsp mayonnaise
  • 3 oz radishes trimmed and roughly chopped
  • 3 sticks celery trimmed and roughly chopped
  • 1.1 lb can new potatoes drained and roughly chopped
  • 3 tbsp chopped parsley


  • Line a 1.1 litre (2 pint) loaf tin with ham slices. Soak the gelatine in the water in a small bowl.
  • Whisk the eggs, cream, curry powder and seasoning together.
  • Melt the butter in a heavy based pan, add the egg mixture and stir over a low heat until lightly set, turn out into a bowl.
  • Stir the soaked gelatine into the hot egg mixture until dissolved. Mix in the mayonnaise with the radishes, celery and potatoes.
  • Spoon the vegetable mixture into the loaf tin alternating with layers of chopped parsley and refrigerate to set.
Calories: 319 kcal
Carbohydrates: 16 g
Protein: 16 g
Fat: 21g
Saturated Fat: 8 g
Trans Fat: 1 g
Cholesterol: 216 mg
Sodium: 612 mg
Potassium: 590 mg
Fiber: 2 g
Sugar: 1 g
Vitamin A: 650 IU
Vitamin C: 30 mg
Calcium: 57 mg
Iron: 2 mg
Ingredients Egg
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