Think of these as a ham version of crab cakes. Serve them with a side salad for a light meal. Courtesy of Jennifer Low.
Directions for: Leftover Ham Curried Croquettes
Ingredients
2 stalks celery, coarsely chopped
1 small onion, peeled, coarsely chopped
1 lb(s) leftover holiday ham scraps (3 cups)
3 eggs
cup mayonnaise
2 tsp Dijon mustard
1 tsp curry powder
1 tsp dried parsley (or 2 tsp chopped fresh)
1 tsp Worcestershire Sauce
30 saltine crackers, crushed to large crumbs
1 cup bread crumbs (panko style preferred)
vegetable oil for panfrying
Directions
1. Preheat oven to 350 F.
2. Line baking sheet with parchment paper.
3. In food processor, blitz celery and onion to pieces the size of peas.
4. Add ham to processor. Pulse a few times until ham and veggie pieces are no bigger than 1/4-inch pieces.
5. In large bowl, whisk eggs, mayonnaise, mustard, curry powder, parsley and Worcestershire sauce. Mix in cracker crumbs until moistened.
6. Add contents of food processor. Stir until mixture is well blended.
7. Using a 1/2 cup measure, scoop cupfuls of croquette mixture. Unmold into hands and press together to form 1-inch thick patties. Make 8 patties.
8. To coat patties, set one at a time into dish of bread crumbs, toss crumbs over to stick crumbs to surface of patties (do not roll patties).
9. Heat 3 tbsp vegetable oil in frypan on medium-low. Set patties into hot pan, carefully turning over to lightly brown both sides, about 1 minute per side (tip: to avoid breaking patties, use two spatulas to guide patties when turning them over in pan).
10. Set browned patties on lined baking sheet.
11. Bake on middle rack of oven 15 minutes, or until heated through. Serve hot. Makes 8 Croquettes.
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