Ham Mashed Potato Cakes

1) In a large bowl, mix together mashed potatoes, mozzarella, egg, flour, jalapeno, garlic and ham till combined. The mixture should be thick and should hold its shape. If it’s too loose, add a tablespoon of a flour at a time (this will depend on the consistency of your mashed potatoes)
2)Use a tablespoon to scoop out the mixture and form it into patties which are about 1/3 inches in thickness. Coat each cake evenly in a thin coating of breadcrumbs and set aside.
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Ingredients
  

  • 4 cups mashed potatoes
  • 2 cups shredded Sirimon Mozzarella
  • 1 Egg
  • 1/4 cup Flour
  • 1 green chill chopped finely
  • 2 Garlic Cloves finely chopped
  • 4 slices of farmers choice country Ham, finely chopped
  • 1/2 cup plain Bread Crumbs for coating
  • 4-6 tablespoons Oil for shallow frying
  • Mayonnaise for serving

Notes

Ingredients:
  • 4 cups mashed potatoes
  • 2 cups shredded Sirimon Mozzarella
  • 1 Egg
  • 1/4 cup Flour
  • 1 green chill chopped finely
  • 2 Garlic Cloves finely chopped
  • 4 slices of farmers choice country Ham,  finely chopped
  • 1/2 cup plain Bread Crumbs for coating
  • 4-6 tablespoons Oil for shallow frying
  • Mayonnaise for serving
Directions:
  1. In a large bowl, mix together mashed potatoes, mozzarella, egg, flour, jalapeno, garlic and ham till combined. The mixture should be thick and should hold its shape. If it’s too loose, add a tablespoon of a flour at a time (this will depend on the consistency of your mashed potatoes)
  2. Use a tablespoon to scoop out the mixture and form it into patties which are about 1/3 inches in thickness. Coat each cake evenly in a thin coating of breadcrumbs and set aside.
  3. Heat oil in a pan and fry the patties in a single layer on each side for 3-4 minutes till golden brown on both sides.
  4. Serve hot with mayonnaise.
 
HAM AND CHEESE SLIDERS ON BREAD ROLLS/SCONES
Ingredients:
  • 9 scones or bread rolls
  • 9 slices sandwich Ham
  • 2 cups Sirimon everyday cheese
  • 1/4 cup honey
  • 1/4 cup yellow mustard
  • 1 egg, whisked
Directions:
  1. preheat oven to 350 F
  2. in a separate bowl, combine the yellow mustard and honey and stir until smooth
  3. place the bottoms of the 9 rolls in a lightly greased baking dish, brush each roll with honey mustard
  4. Top each with a slice of ham and then some cheese
  5. Brush the inside of each top half of roll with more honey Dijon and place on top of each sandwich
  6. Liberally brush the outside with the whisked eggs.
  7. Cover with foil and cook for 15-18 minutes or until cheese is melty
  8. Bake for 4 minutes or until rolls are slightly browned/crisped (watch carefully, each oven is different and it is SO easy to burn things in a hot oven!)
  9. Serve immediately enjoy!
LEFTOVER HAM AND CHEESE PENNE
Ingredients:
  • 1 box penne, uncooked
  • 1 tbsp butter
  • 1 tbsp oil
  • 1 small onion chopped
  • 1 cup of pasta water
  • 2 cups country ham, chopped
  • 1 pkt 400gms streaky bacon, chopped
  • 1 cup heavy cream
  • 1/2 tsp salt or to taste
  • 1/4 tsp pepper or to taste
  • 3/4 cup frozen peas
  • 1 tbsp fresh parsley chopped
Directions:
  1. Cook the penne al-dente according to package instructions. Just before ready take out 1 cup of the pasta water.
  2. In a large pot, melt the butter with the oil and cook your bacon until crispy, take out and set aside over medium-high heat. Add the chopped onion and cook lightly for about 5 minutes until the onion softens.
  3. Add the ham to the pot and cook for about 8 minutes until the ham starts to brown slightly.
  4. Stir in the 1 cup pasta water and heavy cream, then season with salt and pepper. Add the pasta, peas, fried bacon stir and cook for a couple more minutes.
  5. Garnish with parsley and some bacon bits. 
GARLIC AND CHILLI RIBS
Ingredients:
  • 1 kg belly spare ribs
  • 1 ½ red onions sliced
  • 4 garlic cloves, chopped
  • 2 red chilli, sliced
  • 2 tomatoes cubed
  • ½ bunch of coriander chopped
  • 6 tablespoons of oil
Directions:
  1. Start by adding the oil into a hot pan add your ribs and 2 pinches of salt and cook until browned this should take about 10 minutes.
  2. Take out the ribs and set aside, add your onions into the pan with a little more oil and allow to cook until caramelised and has absorbed the juices in the pan. Add your garlic and chilli and allow to sweat for 10 minutes.
  3. Return the ribs and ensure they are well mixed into the onion mix, add a ¼ cup of water and cover the ribs and allow to cook until the water in the pan has reduced completely. 
  4. Add your tomatoes and turn up the heat and allow to cook until broken down, cover for 7 minutes.
  5. Uncover, give the ribs a good mix and add coriander and stir to ensure that it is well coated.
  6. Serve hot.