Righting Leftovers

     By the end of the week the chill chest begins to fill up with left overs.  The challenge then becomes what to do with them before they become science projects growing strange green furry stuff.  I looked into the refrigerator Saturday and saw some things that had potential for dinner, with a creative mind and the right recipe.

     I had a slice of ham, some Dijon mashed potatoes and a wedge of Gruyere cheese that were all approaching the end of their normal life.  So consulting my 3 ring binder of recipes, sorted by categories like entree, sides, seafood, and dessert, I looked up the main meal file under "ham."  Much to my delight I came across a Ham and Cheese Croquette recipe that specifically called for leftover mashed potatoes, cooked ham and grated Gruyere cheese.  What a find!  All I needed to add was a little flour and the meal practically made itself.

     Adding a bit of seasoning I blended all the ingredients together and then heated some oil in a large pan to shallow fry the disks that I pressed together with my hands.  (See VinnyPost  January 23 "The Unplugged Kitchen")

 

     The result was so good that the recipe will be headed into my culinary hall of fame!  Here it is, just in case you find those same leftovers in your refrigerator some day.

HAM & CHEESE CROQUETTES

 

1 cup leftover mashed potatoes                      1/2 cup finely diced cooked ham

1/4 cup all purpose flour                                  kosher salt & freshly ground black pepper

1/2 cup shredded Gruyere cheese                  1/4 cup vegetable oil, for frying

 

In a bowl, mix the potatoes, flour, cheese and ham until combined.  Season with salt and pepper, to taste and divide the mixture into 8 equal portions.  Rub your hands with a small amount of flour and form the portions into small flat disks about 1/2" thick.  Use just enough flour to keep the potatoes from sticking to your hands, but do not coat them completely.

 

Heat the oil in a large nonstick skillet over medium-low heat.  Shallow fry the croquettes, turning once, until golden brown, about 4 minutes per side.  Remove from the oil and drain on a paper towel lined plate.  Let the croquettes cook for about 5 minutes before serving.

 

Recipe courtesy of Claire Robinson, 2009, Food Network.