Ingredients
1\/2 cup Dijon-style mustard
1\/3 cup honey
2 tablespoons plus 1\/2 cup mayonnaise, divided
2 large potatoes or 2 cups mashed cooked potatoes
2 cups finely chopped ham
1 cup shredded Swiss cheese
1\/4 cup milk
1\/4 cup finely chopped onion
1 large egg, beaten
1 teaspoon prepared mustard
1\/2 teaspoon salt
1\/4 teaspoon black pepper
3 1\/2 cups crushed cornflakes or Panko<\/p>\n
Step-By-Step
For sauce, combine Dijon-style mustard, honey and 2 tablespoons mayonnaise in a small bowl and mix well.Chill, covered, to allow the flavors to blend, about 2 hours<\/p>\n
For potato balls, peel the potatoes and cut into chunks, Combine the potatoes with enough water to cover in a medium saucepan. Bring to a boil. Boil until easily pierced with a fork but not mushy, about 20 minutes; drain well.<\/p>\n
Preheat the oven to 350 degrees. Grease baking sheet<\/p>\n
Mash potatoes in a medium bowl with a masher. Stir in ham, Swiss, remaining mayonnaise, milk, onion, egg, mustard, salt and pepper; mix well.<\/p>\n
Shape the potato mixture into 1 inch balls. Roll the balls in the cornflakes or panko. Arrange the balls 1 inch apart on prepared baking sheets.<\/p>\n
Bake until browned, about 30 minutes. Arrange on a serving platter. Serve with the sauce.<\/p>\n","protected":false},"excerpt":{"rendered":"
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