322. Parsley and Ham Patties
Nigella gives this recipe as a suggestion for using up leftover parsley sauce. Basically, you mix up cold mashed potato, leftover ham, parsley sauce and an egg, and form them into patties. In the recipe, she doesn't actually say what to do with these patties, but I figured that she meant for them to be crumbed and fried, much like the salmon fishcakes.
I had no breadcrumbs at home, but cannily made some out of wholemeal toast.
These ham cubes are leftover from that inedibly salty ham in cider that I made a few weeks ago. In my salt-induced despair, I was ready to chuck the whole lot out, but thank goodness my mum had the presence of mind to take the leftover slices, and soak them overnight in water, before chopping the de-salted slices up into little chunks and freezing them. Thank-you Mum!!
I ate them with peas.
They tasted good, but the salmon fishcakes are much, much nicer. Also, I'd recommend not being too generous with the parsley sauce, as it really softens the potato mixture and makes it hard to shape into patties.