Ham Patties Food

HAM AND CHEESE CROQUETTES

Steps:

• In a bowl, mix the potatoes, 1/4 cup flour, cheese, and ham with a large rubber spatula until combined. Season with salt and pepper, to taste and divide the mixture into 8 equal portions. Rub your hands with a small amount of flour and form the portions into small flat disks about 1/2-inch thick. Use just enough flour to keep the potatoes from sticking to your hands, but do not coat them completely.
• Heat the oil in a large nonstick skillet over medium-low heat. Shallow-fry the croquettes, turning once, until golden brown, about 4 minutes per side. Remove from the oil and drain on a paper-towel lined plate. Let the croquettes cool for about 5 minutes before serving.
• Cook's Note: This recipe doubles easily if you have enough leftover potatoes.

HAM CAKE-ETTES

Steps:

• Mix ham, mashed potatoes, green onions, egg, Dijon mustard, dill weed, salt, black pepper, and 1/4 cup panko bread crumbs together in a bowl until thoroughly combined. If mixture is too moist to hold together, mix in an additional 1/4 cup of crumbs.
• Place remaining panko 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 the panko crumbs; tap off any loose crumbs. Repeat with remaining mixture.
• 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.

HAM AND CHEESE PATTIES

Steps:

• Combine all ingredients except oil, in a medium sized bowl (mixture will be stiff).
• Heat oil over medium heat, in a non-stick skillet large enough to fry all patties at one time (may do 2 patties at a time to turn more easily).
• While oil is heating, form mixture into 4 patties.
• Fry until golden brown, about 6 minutes on each side.
• Serve warm and enjoy!

NO-FUSS HAM PATTIES

Steps:

• In a large bowl, combine the egg, pickle relish, 6 tablespoons bread crumbs and mustard. Crumble ham over mixture and mix well. Gradually add milk if mixture is too thick. Shape into four patties. Sprinkle each side with remaining bread crumbs. , In a large skillet, cook patties over medium heat in butter for 4-5 minutes on each side or until a thermometer reaches 160°.

MY GREAT GRANDMOTHER'S HAM CROQUETTES

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Mix ham, egg, mayonnaise, and half the breadcrumbs together in a bowl; shape into 6 meatballs. Spread the remaining breadcrumbs onto a plate; roll the balls in the breadcrumbs to coat. Arrange the balls in a baking dish.
• Bake in the preheated oven until golden brown, 20 to 25 minutes.

MINCED HAM AND ONION BURGER

Steps:

• Combine minced ham, green pepper, onion, parsley, salt, pepper, and Worcestershire sauce in a bowl.
• Blend in beaten egg with hands or a wooden spoon.
• Divide mixture into 4 portions and shape into burgers.
• Heat butter and oil in a large skillet over medium-low heat until hot.
• Fry minced ham burgers for about 5 minutes on each side until cooked through.
• Drain on paper towels before placing in buns.

HAM, PEA & MINT PASTIES

Steps:

• Tip the butter, flour and mustard powder into a food processor with ½ tsp salt and whizz until you can't see any lumps of butter. Add roughly 4-5 tbsp cold water, a spoonful at a time, while pulsing until the pastry comes together. Tip out onto a clean surface, bring together into a ball and chill while you make the filling.
• Melt the butter in a frying pan. Add the onion and gently sweat for 10-15 mins until really soft, but not very coloured. Stir in the peas for 1 min, then turn off the heat and stir in the ham, mint and ricotta with plenty of seasoning.
• Heat oven to 180C/160C fan/gas 4 and divide the pastry into 4 equal pieces. Roll each piece to a neat 16-17cm circle - cut round a saucer or lid. Brush the edges with a little of the beaten egg, spoon a quarter of the filling into the middle, then bring up opposite sides of the pastry and seal. Crimp to make a pasty shape. Carefully lift onto a baking sheet. Repeat with the rest of the pastry, then brush the finished pasties all over with egg. Bake for 35-40 mins until golden and crisp. Leave to cool slightly, then serve either warm or cold.

GRILLED HAM BURGERS

Steps:

• Pulse ham in food processor until finely ground. Combine with pork, eggs, cracker crumbs, brown sugar, pineapple and juice, mustard and cloves. Mix lightly but thoroughly. Shape into eight patties. Using fingertips, make a shallow indentation in center of each patty so it remains flat while grilling. Refrigerate 1 hour., Grill burgers, covered, on a greased rack over medium-high direct heat for 5-6 minutes; turn and grill another 3-4 minutes. Add a slice of cheese to each burger; grill, covered, until cheese melts, 1-2 minutes more. Remove from heat when a thermometer reads 160°., Place a burger on bottom half of each roll; add two tomato slices. Drizzle with 1 tablespoon honey mustard dressing. Divide arugula evenly among rolls; top each burger with a few sprigs. Replace top half of roll. If desired, serve with additional dressing.

HAM PATTIES

Steps:

• In a large bowl, combine ham, Cheeze-Its, egg, and chili sauce and mix well.
• With hands, shape ham mixture into 6 patties and set aside.
• In a skillet, saute potatoes in a little oil, turn several times to brown lightly on both sides and place potatoes and bell pepper in bottom of a 6- quart slow cooker.
• In another large bowl, combine cheese, evaporated milk, and seasoned salt and pour over potatoes.
• Place ham patties over potatoes.
• Cover and cook on low for 3-4 hours.