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A Tasty Remedy: Ham & Root Veggie Cakes

Monday, April 21, 2014

Ham & Root Veggie Cakes

I hope you all had a wonderful Easter weekend!  We hosted brunch at our house with family and friends.  At the center of the menu was a GIANT ham.  All 18.8 pounds.  Do you think we had enough for the 8 of us?  We were expecting more people, but hey.  Who doesn't love leftovers?  We love our local, small-town butcher, and just like the turkey we purchased from them at Thanksgiving, they did not disappoint.  I finished off the ham with a spiced maple dijon glaze that was lick-the-bowl good.

To accompany our monster ham, we served my Simple Breakfast Skillet, green beans with toasted almonds, Cinnamon Orange Scones, roasted red potatoes, asparagus salad, and Lemon-Blueberry Squares to round it all out.  It was a great day spent with wonderful people!  Now, you might be expecting a photo of the spread, but do you think I remembered to take one?  Of course not.  Sigh…  Just know that everything was delicious, and beautifully served with my Grandparent’s apple blossom china, silver and Fostoria crystal.  

In the end, we were left with over 10 pounds of ham.  Some went straight to the freezer (along with that massive ham bone!), some went home with our guests, and for the rest, I will just need to get creative!

First up are these Ham and Root Veggie Cakes! 

Ham & Root Veggie Cakes
Prep: 10 min, Cook: 30 min


1 cup leftover ham, diced small
2 cups shredded sweet potatoes
1 cup shredded parsnips
3 eggs, whisked
3 Tbsp coconut flour
2 Tbsp chives, chopped
1 tsp salt (if your ham was rather salty, cut back on the salt here)
2 Tbsp coconut oil, and more as needed

  1. In a large bowl, combine all the ingredients except the coconut oil.
  2. Heat a large skillet over medium heat and melt 2 Tbsp of coconut oil.
  3. When the pan is hot, scoop about 1/3 cup of the mixture and flatten in your hand to about the size of your palm. 
  4. Place the cakes in the pan, careful to not overcrowd the pan, and cook for 3-5 minutes on each side until golden brown.
  5. Add more coconut oil as necessary to keep the pan from getting dry.
Makes 12 cakes

So what did you serve this Easter?  Do you have a go-to recipe for using your leftovers?



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