Over medium heat, bring 2 inches of water to a slow boil in a shallow sauté pan. The ham can be heated in hot water or in a skillet.Put them on paper towels to dry, and keep them warm. Fry the breaded cakes in the hot oil until they are crisp and golden brown. Put the ones with breading aside and finish the rest. Working with one cake at a time, bread them by dusting them with flour and shaking off the extra, then dipping them in the beaten eggs and letting the extra drip off, and finally rolling them in the bread crumbs. Make the mashed potatoes into small disks about 3 inches across and 1 inch thick. In a third shallow plate, put the bread crumbs. Mix the eggs with a whisk and put them in another small bowl.
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