Ham Hash Cakes with Parsley Sauce
Instead of parsley sauce you could serve these very moreish hash cakes - a brilliant way of using up leftover ham - with mustard, pickles or chutney, as Delia suggests.
|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|
|For the parsley sauce:|
|15 fl oz (425 ml) milk|
|1 tablespoon single cream|
|1½ oz (40 g) butter|
|¾ oz (20 g) plain flour|
|3 level tablespoons finely chopped parsley|
|1 teaspoon lemon juice|
|salt and freshly milled black pepper|
|Oven temperatures and Conversions|
|Click here for information|
|There is no list of equipment specified for this recipe.|
This recipe is taken from Delia Smith’s Christmas.
If you have a food processor this couldn't be simpler: just put the ham, onion, potatoes, egg and parsley in the goblet and blend till the ham is shredded quite finely. Alternatively you could use a conventional mincer, with the coarse blade fitted.
Transfer the mixture to a bowl, stir in the chopped gherkins and taste and season with freshly milled pepper, but probably not salt. Now divide the mixture into eight equal portions, shape them into neat rounds and press a light coating of breadcrumbs over each one. Then chill the hash cakes in the refrigerator till needed. To cook them, melt the butter with the oil in a frying pan and fry the cakes till golden and crisp – which will take about 5-8 minutes on each side.
To make the parsley sauce, place the first four ingredients in a saucepan and whisk them over the heat till smooth and thickened. Then cook for 5 minutes before adding the parsley and lemon juice, and season to taste. For extra flavour you can infuse the milk with the parsley stalks first but let it get absolutely cold before using it with this method.
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This is a superlative chutney: it makes an elegant accompaniment to the Terrine with Three Cheeses, is excellent with Pheasant Terrine and is the main ingredient for a wonderful sauce for Roast Loin of Pork.
This is so-named because it is made with dried fruits, which I always associate with Christmas: prunes, dates and apricots. It's dark, spicy and delicious with cold cuts, pork pies or hot sausages – and it goes splendidly with matured Cheddar.
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