Ham Hash Rissoles

A slight variation on a Delia Smith recipe. The mixture will be a little tacky when it comes to shaping them. I find the easiest way is to make them into balls and roll in breadcrumbs before flattening slightly with your hands.

HAM HASH RISSOLES
Makes 12

INGREDIENTS:
12 oz (350 g) cooked ham, cut into chunks
1 onion, quartered
8 oz (225 g) boiled potatoes (cooked weight)
1 large egg
1 tablespoon chopped gherkins
1 level tablespoon chopped parsley
2 oz (50 g) fine breadcrumbs
1 level tablespoon butter
1 tablespoon oil
freshly milled black pepper

METHOD:
Put the ham, onion, potatoes, egg and parsley in a food processor or mincer and process until coarsely chopped.
Transfer to a bowl, stir in the chopped gherkins and taste and season with salt and freshly milled pepper to taste, depending on the saltiness of the ham.
Divide the mixture into 12 equal portions, shape them into rounds and press each side in to the breadcrumbs to give a light coating.
Chill the hash cakes in the refrigerator for 30 minutes or until needed.
To cook them, melt the butter with the oil in a frying pan and fry the cakes till golden and crisp, about 5-8 minutes on each side.

More Ham recipes

Lamb Bake

A tasty way to use up the lamb left over from your Sunday roast. I often buy a larger cut of lamb than I need just so I can be sure of having enough to cook this dish.

LAMB BAKE
Serves 3-4

INGREDIENTS:
1 lb (500g) cooked lamb, cubed
2 oz (56g) margarine
1 tbsp plain flour
1 tsp mustard powder
½ pt (250ml) strong beef stock
¼ pt (125ml) single cream (opt)
2 tsp Worcestershire sauce
2 hard boiled eggs,
¼ lb (125g) mushrooms, sliced quartered
2oz (56g) breadcrumbs
salt and pepper
1 tsp dried or 1 tbsp fresh chopped parsley
2 tsp mint sauce (opt)

METHOD:
Preheat the oven to 180C / 350F / Gas MK 4. Melt half the margarine in a medium saucepan over a low flame. Stir in the flour and mustard powder and cook for 1 minute.
Slowly add the stock, stirring constantly. Cook for 3 minutes then stir in the cream and Worcestershire sauce. Add the eggs, mushrooms and lamb to the sauce. Mix gently, season to taste and transfer to an oven-proof dish.
Melt the remaining margarine and mix with the breadcrumbs and parsley. Sprinkle over the top of the casserole and bake, uncovered, for 30 minutes or until the meat is heated through and the top is golden.

More Lamb recipes

Wicked ways with leftovers

A brilliant way to use up those left over jacket potatoes. The first time I made this soup I didn't have any sour cream so I used 2 fl.oz (60ml) natural yogurt and 2 fl.oz (60ml) double cream. It was a great hit and the soup has remained a popular choice for a warm and filling lunch on cold days.

BAKED POTATO, LEEK AND CHEESE SOUP
Serves 4

INGREDIENTS:
2 medium baking potatoes, about ½ lb (250g) each, baked in their skins and allowed to go cold.
3 oz (75g) unsalted butter
1 lb (500g) leeks, white and light green parts, sliced and rinsed well
2 medium cloves garlic, crushed
salt and freshly ground black pepper
16 fl.oz (500ml) chicken stock
4 thick slices rindless bacon, cut into ½ in (1 ½ cm) dice
4 fl.oz (125ml) milk
4 fl.oz (125ml) sour cream
4 oz (112g) strong Cheddar cheese, grated
2 tbsp chives, thinly sliced

METHOD:
Melt 2 oz (50g) the butter in large saucepan over medium heat. Add the leeks and garlic, season with salt, and cook, stirring occasionally, until softened, about 5 minutes. Add the chicken stock and 16 fl.oz (500ml) water. Simmer until the leeks are very tender, about 20 minutes.
Meanwhile, fry the bacon in the remaining butter over medium heat, stirring occasionally, until browned and crisp. Drain on kitchen paper and set aside.
Cut one of cooled potatoes in half lengthwise and scoop the flesh out in one piece from each half. Cut the flesh into ½ in (1 ½ cm) cubes and set aside.
Coarsely chop the potato skin and the entire remaining potato and add to the saucepan with the leeks.
Puree the contents of the pot in batches in a blender until very smooth. Return the soup to a clean pot and reheat gently.
Whisk together the milk and sour cream and then and stir into the soup, along with ½ of the Cheddar cheese. Stir in the diced potato. Season with salt and pepper.
Serve garnished with the remaining Cheddar cheese, the bacon bits, and chives.

More Soup recipes
More Leek recipes