Ham and Potato Cakes

Christmas is a special holiday that l look forward to each year. Often after a big holiday meal I have leftovers such as cooked ham and mashed potatoes. I found myself in this circumstance this year and so wanted something creative to make with them. Yes I could have served the leftovers as is — my family would have been happy that way — but I really wanted to try out the recipe that I present to you today.

These ham and potato cakes are just one type of many small dishes that I like to create instead of a formal meal. Other small dishes that might pair well with this recipe are a cheese and meat platter, Korean pancakes, or blueberry arugula salad.

Ham and potato cakes are made with cooked potatoes, ground cooked ham, herbs, and spices. These potato cakes are very delicious with a nice crunch on the outside, while being soft and smooth on the inside. You can make this in a short amount of time especially if you have some leftovers to use. Instead of ham you could also use roast turkey, chicken, or shredded beef.

In my case, this was a snap to make because I had leftover ham. I hope you try this terrific recipe and let me know how your potato cakes turn out. Serve these cakes with a side salad you’ve got yourself a complete dinner.

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Ingredients

  • 1 1/4 cup coarsely ground cooked ham
  • 4 medium sized russet potatoes, boiled and mashed, about 3 cups
  • 1 tbsp. unsalted butter
  • 1/2 cup yellow onion, small diced
  • 1/8 tsp. salt
  • 1/4 cup full fat mayo
  • 2 tsp. whole grain mustard
  • 1 tbsp. minced jalapeno peppers
  • 1/4 cup thinly sliced green onion
  • 1/4 tsp. ground black pepper
  • 1 large egg, beaten with 1 tbsp. water, pinch each salt and black ground pepper
  • 1/2 cup all-purpose flour, mix with 1/8 tsp. each salt and black ground pepper
  • 1 cup panko bread crumbs
  • 1 cup canola oil to fry the cakes
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Instructions

Heat a small sauce pan or wok over medium-high heat.

The, melt butter and add onions, 1/8 tsp. salt, into the pan. Cook until the onions are soft. Cool slightly.

In a large mixing bowl, add mayo, mustard, jalapeno, green onions, and 1/4 tsp ground black pepper. Mix this mixture well with a fork or a rubber spatula.

Add ham, cooked onions, and mashed potatoes to the mixture. Mix well, taste for seasoning, and then divide the mixture into 8 equal portions. Form into 1-inch thick patties as seen below. Transfer the patties to a parchment lined cookie sheet.

Next, set up a breading station. You will need three separate shallow containers or bakeware for these following steps. Place your egg mixture in one container, flour in another, and then panko in the other.

Carefully, taking one cake at the time, coat the patties in flour mixture. Then, shake of excess flour. Next, dip the floured patties in egg mixture and make sure to coat well gently. Finally, coat the egg dipped patties into panko bread crumbs. Transfer the patties to a parchment lined cookie sheet and refrigerate for 30 minutes.

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Heat 1 cup of oil in an electric or large heavy skillet over moderately high heat. Fry the cakes, turning gently once until golden brown on both sides. Transfer the cooked cakes to paper towel lined plate to drain.

Serve with your favorite sauce or with a side salad!

Serves 4

Did you make this dish? I’d love to know how it turns out! Feel free to like this post and comment or use the hashtag #globaldinein on Instagram. If you would to be notified of upcoming posts, please consider subscribing to my blog!

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