I so often find shop bought savoury cakes, whether it’s a fish cake or hash cake, invariably disappointing. Sadly with the tendency to sacrifice quality for profit margins they are crammed full of potato with very little else registering on the palate. My other Grandfather taught me “If you’re going to do a job, do it well” and so with that in mind I hope you enjoy these ham hash cakes with a lovely balance of ham, cabbage, caraway seed, cheese and mash. You can use any of our ham or ham hock for these cakes.
Ham Hash Cakes
- 400g potatoes (such as King Edwards, Desiree, Maris Piper), peeled and cut into chunks
- 50ml milk
- 40g butter
- seasoning to taste
- 200g shredded Savoy cabbage
- 1/2tsp caraway seeds
- 1/2tsp English mustard powder
- 150g Dukeshill ham, chopped
- 60g cheddar, grated
- plain flour to dust cakes
- oil for frying
- Step 1 First prepare the mash part by boiling the potato for 15 minutes. Drain, add 25g of the butter, seasoning, milk and mash well until smooth.
- Step 2 Put to the side to allow to cool whilst you prepare the cabbage.
- Step 3 Melt the remaining 15g butter in a pan and add the finely shredded cabbage and Caraway seeds. Cook over a low heat until the cabbage wilts, about 10 minutes.
- Step 4 Mix the wilted cabbage, mash, mustard powder, ham and grated cheddar together.
- Step 5 Form into four cakes using a light dusting of flour to coat them. Press them flat.
- Step 6 Heat a splash of vegetable oil in a frying pan and fry gently for 5 minutes on each side until golden brown.
- Step 7 Serve with a side salad and enjoy.