Appetizers > Leftovers > Potatoes > Ham Cakes >
Ham Cakes
1 C leftover cooked ham, chopped fine
1-1/2 C cold leftover mashed potatoes
3 green onions, chopped fine
1 egg
1 TBS Dijon mustard
1/2 tsp. dill weed
Salt & black pepper to taste
1-1/2 C Panko breadcrumbs, divided
1/2 C vegetable oil for frying
In a large bowl, thoroughly combine ham, mashed potatoes, green onions, egg, Dijon mustard, dill weed, salt, black pepper and 1/4 C Panko breadcrumbs. If mixture appears to be too moist, add more breadcrumbs. Take about 1/3 C of mixture and form into a ball; flatten slightly to make a patty. Place remaining Panko breadcrumbs in a another bowl. Press both sides of formed patty into the bowl of breadcrumbs; gently shake to remove excess crumbs. Repeat with remaining mixture. Heat vegetable oil in a large skillet over medium heat. Cook patties in hot vegetable oil until golden brown on each side, about three to four minutes per side. Serve.
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