Ham & Potato Cakes
Place potato in a saucepan of cold, salted water, bring to the boil, then cook over medium-high heat for 10-12 minutes until tender and potato slides easily off of a knife. Drain and cool. As soon as potatoes are cool enough to handle, use a paring knife to pull the skin off of each potato.
Transfer the potato to a bowl and roughly mash with a fork or potato masher. Add the mustard, scallions, and beaten egg. Season with salt and pepper and stir to combine. Fold through the ham. With damp hands, form the potato mixture into 18 even patties, about 2cm thick. Lightly dust in flour.
Heat 2cm oil in a frying pan over medium heat. In batches, cook potato cakes for 2 minutes each side or until golden and warmed through. Remove with a slotted spoon and drain on paper towel-lined tray. Repeat with remaining potato cakes.