This is a great recipe to use some leftover potatoes and/or ham from other dishes. It’s easy, fuss-free and something that will definitely please everyone.
The coarsely mashed potato patties get golden and crispy on the outside, but the insides remain soft. The ham pieces really lift these potato cakes into a satisfying dish and the addition of mustard adds a pleasant sharp kick.
The original recipe comes from Delicious magazine and was served with an arugula pesto. I usually serve these with a simple dijonnaise: mix 3 parts of (good quality) mayonnaise with 1 part mustard. Simple, but so good.
Use more or less mustard to taste, substitute prosciutto for the regular ham or add some lemon juice…the variations are practically endless.
1 ¾ oz. (800 gr) potatoes, cooked
1 tablespoon wholegrain mustard
2 tablespoons chopped chives
1 egg, lightly beaten
about 5 oz. (150 gr) ham, roughly torn
2 tablespoons flour
?sunflower or olive oil
- Roughly mash the cooked potatoes with a fork or potato masher.
- Add the mustard, chives and beaten egg. Season with plenty of salt and pepper and mix well.
- Add the ham and shape the potato mixture into 18 even patties (using damp hands makes this easier).
- Lightly dust the patties in flour.
- Heat some (sunflower or olive) oil in a pan and cook the potato cakes for about 3-4 minutes on each side, or until golden and crispy on the outside.
- Serve with homemade pesto or dijonnaise (see recipe above)
Based on a recipe from Delicious magazine
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