This ham and potato cakes recipe is the perfect way to use up leftover Christmas ham

Whether you try this ham and potato cakes recipe for brunch or a light lunch, it's a delicious way to use leftover ham.

Serves: 4
Total time: 40 mins

Ingredients:
550g Desirée potatoes, peeled and cut into large chunks
300g cooked smoked or unsmoked ham, finely chopped
1 egg, beaten
4 spring onions, trimmed and finely sliced
1tsp English mustard powder
2tbsp curly parsley, finely chopped
A little flour, for dusting
2tbsp sunflower oil
Salad and mayonnaise, to serve

Method:

1. Steam the potatoes for 15 to 20 minutes until tender, cover with a clean tea towel to remove any excess moisture, then mash.
2. Place in a bowl and add the ham, egg, spring onions, mustard powder and parsley. Season and mix well.
3. Divide the mix into 8 equal portions and shape into small cakes. Chill in the fridge for 2 hours or overnight if possible.
4. Dust the cakes lightly with flour, tapping off any excess.
5. Heat the oil in a large frying pan and when hot, carefully add the cakes. Fry for 3 to 4 minutes on each side, until crisp and golden brown.
6. To serve, drain on kitchen paper and serve with the salad and mayonnaise on the side.

Tip:
Wash the peeled potatoes in cold running water to remove as much starch as possible. This will result in a dry, fluffy mash that will crisp beautifully when fried. For extra flavour, add 1tbsp each of wholegrain mustard, chopped shallots, cornichons, capers and parsley.