Halal japanese potato salad cake

Ingredients

• 7 Aussie Potatoes
• 2 Hardboiled Eggs
• 2 Carrots
• 3 slices Chicken Ham
• 3 Crabsticks ( shredded )
• 3 sprigs Spring Onions ( chopped )
• ¼ Onion ( chopped )
• 2 tbsp Corn Kernels
• 3 tbsp Heinz Salad Cream
• 4 tbsp Japanese Mayonnaise
• 5 Green Chillis
• 2 slices Red Capsicum ( diced ) * optional
• 2 Tomatoes ( just the skin to make the roses )
• 1 tsp Salt
• Pinch of Grounded Black Pepper

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Preparation

• ( Tomato Flowers )
  Rinse tomatoes. Using a sharp knife, remove the skin gently without breaking them. Roll it till it forms a rose.
• ( Ham Flowers )
  Rinse green chillies and cut about ¼ from the bottom. Use a knife to make patterns to form the base of the flower.
  Cut ham into half. Roll it and insert it gently into the flower base and you will have a pretty flower.
  
• ( Potato Cake )
  Remove carrot skin and rinse. Using a vegetable peeler, make 4 thin slices. Also cut out some carrot flowers for decoration.
• Wash and boil potatoes for about 20 minutes, or till you can insert a satay stick in. Transfer to cold water and gently remove the skin.
• Set aside 2 potatoes and cut into cubes. Mash the rest.
  Add salt and pepper and mix potato well.
• Dice the eggs and mix with salad cream.
• Mix egg and potato mixture together. Stir in onions, cut ham and corn kernels.
  Throw in shredded crab sticks and potato cubes and mix well.
• I had some leftover capsicum from making hearts for my egg muffins, so I decided to throw them in here to add more colours. Using your hands, try to mould the potato mixture into a square on a serving plate.
  
• Next, add chopped spring onions on the 4 sides of the potato cake.
• Place the 4 carrot slices on the cake; they act as the ribbons.
  
• Add the carrot flowers and tomato roses to beautify the salad cake and start impressing your guests!