We are rather fond of ham hamburgers, they are so tasty and
the cold leftovers are divine. I make them with soft fine breadcrumbs and fry
them up very slowly, because they burn easily. Jim prefers them fasirt shaped,
although rolled into small meatballs they would be delicious with a pineapple
or mango based sweet and sour sauce.
HAM HAMBURGERS
200 g fresh ham, minced
2 Tbsp light olive oil
1/4 cup very finely diced shallots or red onions
1-1/2 cups fine soft breadcrumbs
1 egg
few sprigs of fresh or frozen parsley, finely chopped
light olive oil for pan-frying
Note: Mince the fresh ham and make the soft fine breadcrumbs from stale bread in the food processor.
- Sauté the shallots on 2 Tbsp olive oil until very soft. Do not brown.
- To assemble the ham hamburgers, place the ground ham in a large mixing bowl.
- Add the softened shallots and the remaining ingredients.
- Season to taste but do NOT add salt.
- With your hands, mash together everything.
- Form into patties.
- Heat about 1/4 inch of oil in a non stick skillet on lower than medium heat.
- Add the patties. Leave room for the patties to turn over.
- Sauté gently cooking in the oil until both sides are golden brown. These will burn easily, so keep an eye on the temperature. If need be, pull the skillet off the stove occasionally to reduce the heat.
- Remove the ham hamburgers with a slotted spoon and place them on a paper towel lined platter.
- Cover loosely with aluminum foil for 5-10 minutes before serving.
