Crisp and savory Ham Cakes served with a fresh garlic dipping sauce is a perfect recipe to use up leftover ham. Great for brunch or dinner and can be made ahead.
One of the tough jobs of any thrifty wife is to come up with recipes to use up any leftovers in the fridge. Honestly, we don’t have a lot of food left over after my sons and husband are done eating, but after our last family party there was quite a bit of ham to use up. When I checked out the fridge the next morning (with men in the house food “disappears” overnight), shockingly there was still some ham. And a little of the Garlic Dill Aioli from the veggie tray was left too.
Cut ham into small pieces to make it easier for the food processor or grinder. Cut off any fat and hard bits from the ham.
You will want to use a food processor, to mince the ham. This is the one I have used for years. It’s very powerful and took only a few pulses to totally mince up the ham.
Form the ham mixture into round patties with your hands. If the mixture is too dry for the cakes to bind, add another egg or a tablespoon or two of milk to the mix to help the cakes bind together.
After coating both sides with panko crumbs, fry the patties in oil until golden brown. The ham is already cooked so you don’t need to worry about the patties been “done ” inside.
Ham Cakes with Garlic Dill Aioli
Ingredients
- 2 cups ham finely chopped
- 2 medium potato baked
- 2 medium green onions minced
- 1 large egg
- 1/4 tsp sage
- 1 tsp dried dill
- 1/2 tsp ground black pepper
- 2 cups panko crumbs
- 1/2 cup vegetable oil
Instructions
- In a food processor or meat grinder, grind the meat into fine pieces. Transfer to a medium mixing bowl.
- Scoop the flesh from the baked potatoes, crumble and add to the bowl. Discard the skins. Add the green onion, egg, sage, dill and pepper. Mix until well blended.
- Place the panko crumbs in a pie plate. Using your hands, form the ham mixture into six round ham patties, about 1/2 inch thick. One at a time, place the ham patties in the panko crumbs to coat. You may need to push down for them to stick. Turn over to coat both sides.
- In a large skillet set over medium high, heat the oil until sizzling but not smoking. Working in batches, cook each ham patty until golden brown on both side. Transfer to a paper towel lined plate.
Chef Tips
Equipment Used
Nutrition Facts
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I’m sorry to hear that Ron. If the cakes will not hold together, usually due to the type of ham and starchiness of the potato, a second egg might be necessary to help bind the ingredients together. I will make that note in the recipe. Thanks for letting me know.
To dry wouldn’t hold to gether to fry realy couldn’t tast the ham realy
Hi Barrie, Thanks for stopping by! I know right…for me it is crab cakes…they look and smell really delicious, but as of right now, I have no taste for them. Wishing you a wonderful week – Christine
Hi Terry, I laughed when I read your comment…I truly never even thought of that!! Maybe I should have served them on buns instead:) Have a super day and I love that you stopped by – Hugs
They look like they taste good. I guess the are true hamburgers.
I’m not a huge ham fan but this looks really, really good!