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Potato and Ham Cakes with Arugula Pesto
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Potato and Ham Cakes with Arugula Pesto

These Potato and Ham Cakes with Arugula Pesto are a great Springtime meal or appetizer that can be whipped up with leftovers!
Prep Time40 minutes
Cook Time35 minutes
Total Time1 hour 15 minutes
Course: Appetizer, Main Course
Cuisine: American
Keyword: Appetizer, Lunch, Main Dishes, Potatoes
Servings: 6
Author: Jonathan Melendez

Equipment

  • Pot
  • Mixing bowls
  • Potato masher
  • Skillet

Ingredients

  • 2 lbs Yukon Gold potatoes
  • 1 tablespoon grainy mustard
  • 3 tablespoons chopped fresh chives
  • 1 large egg lightly beaten
  • Kosher salt and coarse black pepper
  • 1 teaspoon granulated garlic
  • 1 teaspoon granulated onion
  • 1/2 teaspoon paprika
  • 1 cup cubed cooked ham
  • 1 cup shredded Cheddar cheese
  • 1/2 cup frozen peas thawed
  • 1/3 cup all-purpose flour
  • Vegetable oil for frying

Pesto:

  • 2 cups baby arugula
  • 2 tablespoons pine nuts
  • 2 garlic cloves
  • 1/4 cup parmesan cheese
  • Kosher salt and coarse black pepper
  • 2 tablespoons fresh lemon juice
  • 1/2 cup olive oil

Salad (optional):

  • 2 cups baby arugula
  • 2 tablespoons olive oil
  • 1 tablespoon red wine vinegar or fresh lemon juice
  • Kosher salt and coarse black pepper
  • 2 tablespoons parmesan cheese
  • 2 tablespoons pine nuts
  • Lemon wedges for serving

Instructions

  • Dice the potatoes and place in a large pot. Fill with cold water and season liberally with salt. Set over medium-high heat and bring to a boil. Cook until fork tender, about 15 to 20 minutes. Drain and transfer to a large bowl. Allow to cool slightly.
  • Mash with a potato masher until somewhat smooth. Stir in the mustard, chives, egg, 1 teaspoon salt, 1/2 teaspoon black pepper, granulated garlic, onion, and paprika and mix until smooth. Stir in the ham, cheese and peas. With damp hands, form the mixture into 12 even patties, about 1-inch thick. Place the flour on a shallow dish and set aside.
  • Set a large baking skillet over medium heat with about an inch of oil. Allow to get hot. Meanwhile, dust both sides of the potato cakes with the flour and place a few at a time into the hot oil. Cook until golden brown on both sides, about 2 minutes per side. Transfer to a plate lined with paper towels and continue frying the rest. Keep warm in a 250°F oven.
  • To make the pesto, place the arugula, pine nuts, garlic, parmesan, a large pinch of salt and pepper and lemon juice in a food processor. Pulse a few times until chopped through. While the machine is running, slowly drizzle in the olive oil until the pesto is smooth and creamy. Give it a taste and adjust seasoning accordingly, adding more salt or pepper as needed.
  • If making the salad, in a large bowl, toss together the arugula, olive oil, vinegar, a small pinch of salt and pepper, parmesan and pine nuts until evenly combined.
  • Serve the potato cakes warm with the salad on the side, a drizzle of the pesto on top and a lemon wedge on the side. Enjoy!