Author: Kay Brockwell
INGREDIENTS - 12 servings
Grind ham finely in a food processor. Set aside.
Melt butter in large skillet and add flour; make a thick roux. When flour no longer smells "raw," start whisking in milk until lumps are gone.
Cook over medium heat until white sauce is very thick; remove from heat and whisk in nutmeg, cayenne, oregano and parsley.
Add ham and bread crumbs and stir until well combined.
Taste and season with salt and pepper if needed.
Scrape into a bowl and put in refrigerator until cold.
Beat egg and milk together for an egg wash.
Combine bread crumbs, flour, salt and pepper.
Take half the mixture from refrigerator.
Working quickly, ,hape mixture into patties, dip in egg wash and then dredge in crumbs, and repeat. Put patties on waxed paper, and return to fridge. (Patties can also be frozen at this point, with waxed paper in between layers, to be cooked later.)
When chilled again, fry in about ¼ inch vegetable oil over medium high heat until golden brown. Serve warm with accompaniment of your choice; I like Mississippi Comeback Sauce.
These are great with eggs for breakfast; or as a light lunch or dinner entree.