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.
cold mashed potatoes
1 ½
cups
finely chopped cooked ham
1
cup
green onions, finely chopped
3
panko bread crumbs, divided
1 ½
cups
egg
1
large
Dijon mustard
1
tablespoon
dried dill weed
½
teaspoon
salt
½
teaspoon
ground black pepper
½
teaspoon
vegetable oil for frying, or as needed
½
cup
 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.
