Pig Balls (Ham croquets)

Made up this recipe today to use up some leftovers, and it was FABULOUS.  Enjoy!

MIX TOGETHER IN LARGE BOWL:

2 cups cubed cooked ham (you can use any type leftover meat you have however)

1 cup cold mashed potatoes

1 cup shredded cheddar cheese (sharp is best)

VARIATION:

You can add any veggies you want to this mixture, peas, corn and celery are all pretty fabulous.  If you want spicy balls, add hot peppers or cayenne!

SAUTE IN SAUCEPAN:

3 T. finely chopped onion 

1 T. olive oil

WHEN ONION IS TRANSLUCENT ADD FLOUR TO BUILD A ROUX:

1/2 cup flour, 

3/4 cup milk + 1/4 cup leftover ham gravy (or whatever gravy you have left)

FOR DREDGING:

1/2 cup flour on plate

2 eggs whipped in seperate bowl

2 cups sourdough bread crumbs seasoned with dried parsley, pepper, salt, and garlic powder in seperate bowl

Mix the thick sauce in with the ham mixture to melt the cheese and bind all ingredients together.  Put in fridge until cool and set.  With a spoon mold mixture into logs and roll into flour, then dip in egg wash, and finally into bread crumb mixture.  Deep fry until golden brown in oil at 350 degrees.  Serve hot.