Ham and Potato Cakes

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The last little bits of Easter ham turn into a perfect brunch combo of pancakes and croquettes for a nice way to use up some of the leftovers. Serve drizzled with Maple Mustard Sauce, honey mustard, or apple sauce.

1 1/2 cups finely chopped baked ham
2 cups cold mashed potatoes
1/3 cup green onions, thinly sliced
1 extra large egg
1 Tbsp Dijon mustard
1/2 tsp dried dill weed
3/4 tsp salt
3/4 tsp ground black pepper
1 cup panko bread crumbs, divided
1/2 cup vegetable oil for frying, or as needed

1. Preheat the oven to 200°. Place a wire rack over a baking sheet in the oven.
2. In a large bowl, mix ham, mashed potatoes, green onions, egg, Dijon mustard, dill weed, salt, black pepper, and 1/3 cup panko bread crumbs together until thoroughly combined. If mixture is too moist to hold together, mix in additional panko crumbs.
3. Place remaining panko crumbs into a shallow bowl.
4. Scoop about 1/2 cup of the mixture and form into a ball, then slightly flatten into a patty. Press both sides of patty into the panko crumbs and tap off any loose crumbs. Repeat with remaining mixture to form 8 patties.
5. Heat vegetable oil in a skillet over medium heat until very hot. Pan-fry 2 or 3 patties at a time in the hot oil until golden brown on each side, 3 to 4 minutes per side.
6. Remove the patties to the oven to keep warm until all are cooked. If desired, serve with Maple Mustard Sauce, honey mustard, or apple sauce.

Servings: 8