These ham patties turn finely minced cooked ham into crisp-edged skillet cakes with mashed potato, onion, herbs, and a light breadcrumb coating. They are a practical way to use leftover ham, and the flexible mixture can be adjusted to suit what is in your fridge; home versions vary rather than following one fixed regional formula.
Ingredients
- 2 cups (300 g) cooked ham, cut into small pieces before mincing
- 1½ cups (330 g) cold, plain mashed potatoes
- ½ cup (75 g) finely chopped yellow onion
- 1 large egg (about 50 g without the shell)
- ⅓ cup (35 g) plain dry breadcrumbs, for the mixture
- ½ cup (55 g) plain dry breadcrumbs, for coating
- 1 tablespoon (15 ml) Dijon mustard
- 2 tablespoons (8 g) finely chopped fresh parsley
- ¼ teaspoon (0.5 g) ground black pepper
- 2 tablespoons (30 ml) neutral cooking oil, such as canola or sunflower oil, divided between batches as needed
- Salt, only if needed after tasting the mixture
Instructions
- Mince the ham. Chop the cooked ham into small pieces, then mince it with a knife until the pieces are roughly the size of lentils. For a faster method, pulse the ham in a food processor in short bursts. Stop while it is still finely chopped; processing it into a smooth paste can make the patties dense and sticky.
- Mix the base. Put the minced ham in a large bowl with the cold mashed potatoes, chopped onion, egg, ⅓ cup (35 g) breadcrumbs, mustard, parsley, and black pepper. Mix with a fork or clean hands just until everything is evenly distributed. The mixture should hold together when pressed. If it seems loose or wet, mix in another tablespoon of breadcrumbs and check again before adding more.
- Check the seasoning and shape. Ham can be quite salty, so taste a small amount of the mixture before adding salt. Shape it into 8 patties, each about 3 inches (7.5 cm) wide and ½ inch (1.25 cm) thick. Press the edges together so there are no cracks, which can make a patty break when turned.
- Coat the patties. Spread the remaining ½ cup (55 g) breadcrumbs on a plate. Press both sides and the edges of each patty into the crumbs, then set them on a clean plate. The coating should be thin and even rather than packed on thickly.
- Heat the skillet. Set a large heavy skillet over medium heat and add about 1 tablespoon (15 ml) of the oil. When the oil looks fluid and shimmers lightly, add 4 patties without crowding them. If they do not fit with space between them, cook in smaller batches.
- Pan-fry the first batch. Cook the patties for 3–4 minutes on the first side, until the undersides are golden and firm enough to release from the pan. Turn carefully with a thin spatula and cook 3–4 minutes on the other side. Reduce the heat slightly if the crumbs darken before the centers are hot.
- Finish the batch and check the temperature. Use a food thermometer inserted into the center of a patty; the USDA FSIS safe minimum for ground meat mixtures is 160°F (71°C). Although the ham is already cooked, the patties contain egg and are handled as a mixed ground-meat preparation, so cook them to that temperature. Transfer the finished patties to a warm plate.
- Cook the remaining patties. Add the remaining oil to the skillet if it looks dry, let it heat, and cook the last 4 patties the same way. Serve the patties hot, while their crumb coating is crisp.
Tips
- Start with cold mash. Cold mashed potato is easier to mix and shape than warm mash, which can soften the mixture and make it stick to your hands. Use plain mash, or mash that is only lightly seasoned; strongly buttered or very loose potatoes may need a little extra breadcrumb.
- Keep the ham finely chopped, not puréed. Small pieces give the patties a cohesive texture while still letting you taste the ham. If using a food processor, work in short pulses and scrape down the bowl once or twice. A few slightly larger pieces are fine, but a smooth paste can turn rubbery as it cooks.
- Handle the patties gently. Make them an even thickness so the centers heat through before the outside gets too dark. If a patty cracks while shaping, press it closed with damp fingers. Use a thin spatula and wait until the first side has browned before turning; early flipping is a common reason patties fall apart.
- Adjust salt and crumbs gradually. Different hams vary in saltiness and moisture. Taste the mixture before seasoning, and add breadcrumbs a tablespoon at a time if it will not hold its shape. Too many crumbs can make the centers dry, so avoid adding a large amount all at once.
Serving Suggestions
Serve the patties as a main dish with a crisp green salad, steamed green beans, peas, or roasted vegetables. A spoonful of Dijon mustard, grainy mustard, or a quick sauce made from sour cream and chopped chives complements the smoky, salty ham. For a heartier plate, add buttered cabbage, roasted potatoes, or a bowl of tomato soup.
They also work well for brunch with a fried or poached egg, but cook the egg safely: egg dishes should reach 160°F (71°C), or cook whole eggs until the yolk and white are firm. For a sandwich, tuck a warm patty into a soft roll with lettuce, sliced pickles, and mustard. Keep sauces on the side if you want the coating to stay crisp, and add them just before eating.
Variations
Cheesy ham patties: Fold ½ cup (55 g) finely grated sharp cheddar into the mixture. The cheese makes the center richer and can make the patties a little softer, so add 1–2 tablespoons (8–16 g) extra breadcrumbs only if needed to help them hold their shape.
Use sweet potato or another root vegetable: Replace some or all of the mashed potato with cold mashed sweet potato, parsnip, or a firm mash of cooked celeriac. Sweet potato adds sweetness, while parsnip has a more earthy, aromatic flavor. Keep the mash thick and cold; a watery vegetable mash can leave the mixture too soft to shape.
Add a little heat: Stir in ¼ teaspoon (1 g) smoked paprika or a pinch of cayenne, or replace the Dijon with 1 tablespoon (15 ml) whole-grain mustard. Smoked paprika deepens the savory flavor without changing the texture. Cayenne adds heat, so start with a small pinch if serving people with different spice preferences.
Make smaller bites: Shape the mixture into 16 small cakes, about 1½ inches (4 cm) wide, for an appetizer or lunchbox portion. They will cook faster than the full-size patties, so check the center with a thermometer rather than relying only on browning. The safe minimum remains 160°F (71°C).
Change the herbs: Use 1 tablespoon (3 g) chopped dill or 1 tablespoon (3 g) chopped chives in place of the parsley. Dill gives the patties a sharper, fresh note, while chives bring a mild onion flavor. Dried herbs can be used in a pinch; start with 1 teaspoon (about 1 g), since dried herbs are more concentrated by volume.
Storage and Reheating
Refrigerate cooked patties within 2 hours of cooking, in a shallow airtight container. They keep for 3–4 days in the refrigerator. To preserve the crust, let them cool just enough that they are no longer steaming heavily before packing, and place parchment between layers if stacking.
For longer storage, freeze the cooled patties in a single layer until firm, then transfer them to a freezer-safe container or bag with parchment between layers. They are best used within 2–3 months for good texture. Thaw in the refrigerator overnight for more even reheating, or reheat from frozen for longer, checking the center rather than estimating by appearance.
Reheat in a lightly oiled skillet over medium-low heat, turning once, or use an oven or toaster oven until hot throughout. A microwave is convenient but softens the breadcrumb coating; a short finish in a skillet can restore some crispness. Leftovers must reach 165°F (74°C) when reheated, checked with a food thermometer. Reheat only the portions you plan to eat.
Frequently Asked Questions
Can I use leftover holiday ham?
Yes. Trim away any tough rind, gristle, or large fatty pieces before mincing. Leftover ham works especially well when it has been stored safely and still smells and looks fresh. If it is very salty or strongly glazed, remove excess surface glaze and skip the added salt until you have tasted the mixture.
Can I make the mixture ahead?
You can mix and shape the patties up to a day ahead. Cover them and refrigerate promptly, then coat them in breadcrumbs just before frying for a drier, crisper exterior. Keep the raw egg-containing mixture refrigerated and do not leave it at room temperature for more than 2 hours. Cook the patties to 160°F (71°C).
What if the patties fall apart in the skillet?
The mixture may be too wet, the patties may be too thin, or they may have been turned before the crust set. Mix in a tablespoon of breadcrumbs, reshape the cakes to about ½ inch (1.25 cm) thick, and let the first side brown before turning. If the mixture is especially soft, chilling the shaped patties for 15–20 minutes can help them hold together; allow for that extra time when planning.
Can I bake these instead of pan-frying?
Yes. Arrange the crumb-coated patties on a lightly oiled baking sheet and brush or spray their tops with a little oil so the crumbs brown. Bake at 400°F (200°C), turning once, until golden and the centers reach 160°F (71°C), usually about 18–24 minutes depending on thickness and oven. The coating will be less evenly crisp than a skillet-fried version, so check the temperature rather than relying on the time alone.
Can I use fresh ground pork instead of cooked ham?
Not as a direct swap in this recipe. Raw ground pork has a different moisture level and needs to be fully cooked, and it will not have the same salty, cured ham flavor. If you want to use it, choose a recipe designed for raw ground pork and cook that mixture to 160°F (71°C). This recipe is written for cooked ham that is minced before mixing.
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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes
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