Best I can offer is using leftover ham for ham-and-cheese sandwiches
But I'm sure our recipe giants
@Suzanne rose and
@Babybird have ideas!
Pea and ham croquettes with fiery aioli
INGREDIENTS
• 750g sebago potatoes, peeled, chopped
• 25g unsalted butter
• 300g cooked ham, finely chopped
• 1 cup (120g) frozen peas, thawed
• 1/2 bunch mint, leaves finely chopped, plus extra to serve
• Finely grated zest and juice of 1 lemon, plus extra wedges to serve
• 1 cup (150g) plain flour
• 2 eggs, lightly beaten
• 1 1/2 cups (75g) panko breadcrumbs
• Sunflower oil, to deep-fry
• 1/2 cup (150g) aioli, combined with 1/2 teaspoon cayenne pepper
METHOD
• 1.
Cook potatoes in boiling salted water for 15-20 minutes until tender. Drain, roughly mash with butter, then combine with ham, peas, mint, zest and juice. Season, then chill for 15 minutes.
• 2.
Season flour and place in a bowl. Place egg and crumbs in separate bowls. Using 2 tbs for each, shape mixture into 24 logs. Coat with flour, then egg, then crumbs, then repeat with egg and crumbs.
• 3.
Half-fill a saucepan with oil and heat to 190°C (a cube of bread will turn golden in 30 seconds). Deep-fry croquettes, in batches, for 3-4 minutes until golden. Drain on paper towel.
• 4.
Top aioli with extra mint and serve with croquettes and lemon.
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