Discs With Ham

Preparation:

Preparation: Peel, wash and boil the potatoes in boiling salted water; then drain them, pass them through a potato masher and put them in a saucepan over the heat, so that they lose all the humidity (a few minutes are enough). Then transfer the mashed potatoes into a bowl and add the tepid milk, in which you have dissolved the brewer's yeast; also add the eggs, the flour and the finely chopped ham. Carefully stir the mixture, mixing perfectly, and make a ball, which you will leave to rest, covered with a damp cloth, for 40 minutes. After the agreed time, roll out the mixture on the floured pastry board in a finger-thick layer. With a shot glass, cut out as many discs as there will be. Heat the oil in an iron pan and fry the disks, a few at a time, turning them over so that they are well browned on both sides. As the discs are ready, pass them on a sheet of absorbent kitchen paper to remove the excess oil and keep them warm on a serving plate. Serve them right away.