Peel the potatoes, cut into small pieces, soften in salted water and press through a potato press when cooled.
Prepare a smooth dough with spices, egg yolk and flour.
Roll out dough in 4 equal pieces on a floured surface to 1/2 cm thick rectangles. Top each with ham and cheese, fold and seal edges tightly. Dredge in bread crumbs. Heat the oil in a frying pan and fry the cutlets for 4 minutes on each side.
Serve with tomato sauce.
Tip: Cook only with high-quality spices – they are the be-all and end-all in a good dish!
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