Ham Cake-ettes
These ham cakes are a great way to turn leftover Easter ham into a perfect combo of pancakes and croquettes. Serve with a honey mustard sauce or any variety of chutneys. Applesauce is also a nice accompaniment.
Ingredients
- 1 ½ cups cold mashed potatoes
- 1 cup finely chopped cooked ham
- 3 green onions finely chopped
- 1 ½ cups panko bread crumbs divided
- 1 large egg
- 1 tablespoon Dijon mustard
- ½ teaspoon dried dill weed
- ½ teaspoon salt
- ½ teaspoon ground black pepper
- ½ cup vegetable oil for frying or as needed
Instructions
- Mix together mashed potatoes, ham, green onions, 1/4 cup bread crumbs, egg, Dijon mustard, dill weed, salt, and black pepper in a large bowl until thoroughly combined. If mixture is too moist to hold together, mix in an additional 1/4 cup bread crumbs.
- Place remaining bread crumbs into a shallow bowl.
- Scoop about 1/3 cup of the mixture and form into a ball; slightly flatten into a patty. Press both sides of patty into bread crumbs; tap off any loose crumbs. Repeat with remaining mixture.
- Heat oil in a large skillet over medium heat until very hot. Fry patties, 2 to 3 at a time, in hot oil until golden brown, 3 to 4 minutes per side. Drain on a paper towel-lined plate.
Notes
The nutrition data for this recipe includes the full amount of the breading ingredients. The actual amount of the breading consumed will vary.
We have determined the nutritional value of oil for frying based on a retention value of 10% after cooking. The exact amount will vary depending on cooking time and temperature, ingredient density, and the specific type of oil used.