Potato and Ham Fritters with Avocado Bean Salad

These Potato and Ham Fritters with Avocado Bean Salad are the ultimate comfort-meets-freshness meal. Golden, crispy on the outside and tender within, the fritters blend mashed potatoes, tender ham, garlic, dill, and melting mozzarella bound by egg and flour. They’re coated in breadcrumbs and fried to a perfect crunch. Paired with a vibrant salad of avocado, cherry tomatoes, cucumber, bell pepper, corn, red beans, and red onion dressed in lemon-olive oil vinaigrette, the plate balances indulgence with bright, nutritious flavors. A silky cheddar cream sauce rounds out the dish, offering a luscious drizzle. Ideal for brunch, lunch, or a casual dinner, this recipe delivers texture, color, and wholesome satisfaction.

Cooking Time

Preparation: 25 minutes
Fritter Frying: 20 minutes
Salad Assembly: 10 minutes
Cheddar Sauce: 10 minutes
Total Time: 1 hour 5 minutes

Ingredients

• 500 g potatoes, peeled, boiled, and mashed

• 2 large eggs, separated

• ½ tsp mixed paprika seasoning

• Salt, to taste

• 140 g cooked ham, diced

• 1 garlic clove, minced

• 2 tbsp fresh dill, chopped

• 2 tbsp plain flour

• 80 g mozzarella cheese, grated

• 150 g fine breadcrumbs

• Vegetable oil, for frying

Avocado Bean Salad:

• 1 ripe avocado, diced

• 200 g cherry tomatoes, halved

• 1 medium cucumber, diced

• 1 red bell pepper, diced

• 150 g canned corn, drained

• 120 g canned red beans, drained and rinsed

• ½ red onion, finely chopped

• 2 tbsp olive oil

• 1 tbsp lemon juice

• 1 tsp sugar

• Salt and black pepper, to taste

• 2 tbsp parsley, chopped

Cheddar Cream Sauce:

• 20 g butter

• 1 tbsp plain flour

• 150 ml milk

• 100 g cheddar cheese, grated

Step-by-Step Cooking Directions

Begin by preparing your potatoes. Boil chunks in salted water until tender, then drain and mash until smooth—leave a few small lumps for texture. In a mixing bowl, combine the mashed potatoes with diced ham, minced garlic, chopped dill, paprika seasoning, and salt. Stir in the egg yolk and flour until a sticky batter forms. Gently fold in the grated mozzarella. In another bowl, whip the egg whites to stiff peaks; fold these carefully into the potato mixture to lighten the batter.

Shape the mixture into 10–12 patties, each about 2 cm thick. Press each patty into breadcrumbs until fully coated. Heat vegetable oil in a large skillet over medium heat. Fry patties in batches for 3–4 minutes per side, or until deep golden brown and crisp. Transfer to paper towels to drain.

While the fritters cook, prepare the salad. In a large bowl, combine diced avocado, cherry tomatoes, cucumber, bell pepper, corn, red beans, and red onion. In a small bowl, whisk olive oil, lemon juice, sugar, salt, and pepper until emulsified. Pour the vinaigrette over the salad, toss gently, and finish with chopped parsley.

For the cheddar cream sauce, melt butter in a saucepan over low heat. Whisk in flour to form a roux and cook for one minute. Gradually whisk in milk, stirring constantly until the sauce thickens. Remove from heat and stir in grated cheddar cheese until smooth and glossy. Season with a pinch of salt and pepper.

To serve, arrange the hot fritters on plates, spoon the avocado bean salad alongside, and drizzle cheddar sauce over the fritters or serve on the side. Enjoy immediately.

Nutritional Information

Per serving (2 fritters, ½ salad, 2 tbsp sauce):
Calories: 520 kcal
Protein: 18 g
Total Fat: 27 g
Saturated Fat: 12 g
Carbohydrates: 46 g
Sugars: 8 g
Dietary Fiber: 8 g
Sodium: 780 mg
Cholesterol: 145 mg

Origins and Popularity of the Recipe

Potato cakes trace back centuries across Europe, from Irish boxty to Scandinavian raggmunk, where grated or mashed potatoes are pan-fried for a simple but satisfying dish. Ham enriches the batter, a nod to Central European croquette traditions that incorporate cured meats. The avocado-vegetable salad draws on Mexican-inspired salads and Mediterranean mezze platters that celebrate fresh produce and legumes. The modern twist of a cheddar cream sauce—akin to French velouté enriched with cheese—bridges comfort food and upscale bistro fare. Social media’s love for colorful bowls has propelled similar recipes to viral fame, making them go-to options for balanced, visually appealing meals.

Reasons Why You’ll Love This Recipe

• Textural Contrast: Crisp fritters give way to a soft, cheesy interior, and the creamy sauce complements the crunchy salad.

• Make-Ahead Elements: Salad and sauce can be prepared ahead, reducing meal-time stress.

• Balanced Flavors: Smoky ham and paprika meld with fresh herbs and vibrant vegetables.

• Family-Friendly: Pairs familiar comfort flavors with nutritious produce, pleasing kids and adults.

• Versatile: Serve as brunch, appetizer, or main course depending on portion size.

Health Benefits

Despite the indulgent texture, this dish packs nutritional value. Potatoes offer potassium and vitamin C, while eggs and ham supply high-quality protein. Avocado brings monounsaturated fats and fiber, supporting heart health and satiety. Cherry tomatoes, cucumber, and bell pepper add antioxidants and vitamins A and C. Red beans and corn contribute plant-based protein and fiber, promoting balanced blood sugar levels. Using minimal oil for frying and incorporating fresh herbs reduces the need for excessive sodium or artificial flavors.

Serving Suggestions

Pair these fritters with a light green salad dressed in lemon vinaigrette or serve alongside steamed asparagus for a springtime plate. For a heartier meal, add poached eggs on top or serve with a cup of tomato soup. Offer additional sauces—salsa verde or spicy sriracha mayo—for guests who prefer bolder flavors.

Common Mistakes to Avoid

• Wet Batter: Ensure mashed potatoes are drained well before mixing; excess moisture prevents proper binding.

• Weak Binding: Do not skip egg white folding—this ensures fritters hold their shape and remain fluffy inside.

• Oil Temperature: Fry at medium heat; too hot and crust burns before interior cooks, too cold and fritters absorb oil and become greasy.

• Uneven Coating: Press patties firmly into breadcrumbs for full coverage; gaps lead to soggy edges.

Pairing Recommendations

• Wine: A chilled dry rosé or crisp Sauvignon Blanc complements smoky ham and fresh salad.

• Beer: Light lagers or wheat beers balance the richness of fried fritters and cheddar sauce.

• Non-Alcoholic: Sparkling water with lemon or iced green tea refreshes the palate.

Cooking Tips

• Uniform Patties: Use an ice-cream scoop to portion equal fritters for consistent cooking.

• Crispier Crust: After breading, chill patties for 10 minutes—this firms up the coating.

• Flavor Boost: Stir 1 tsp mustard powder into the cheddar sauce for depth.

• Oil Management: Dab patties lightly instead of submerging; this reduces overall oil usage.

Similar Recipes to Try

• Zucchini-Ham Fritters: Swap potatoes for grated zucchini and Parmesan for mozzarella.

• Cod and Potato Cakes: Substitute ham with flaked white fish for a seafood variation.

• Sweet Potato and Black Bean Fritters: Use mashed sweet potato and black beans, served with lime crema.

• Cheddar-Minced Beef Potato Cakes: Add ground beef and extra cheddar for a heartier version.

Variations to Try

• Spicy Kick: Add chopped jalapeño or red chili flakes to the batter or salsa in the salad.

• Herb Swap: Replace dill with basil or cilantro for a different herbaceous note.

• Vegan Option: Use flax “eggs” (1 Tbsp ground flaxseed + 3 Tbsp water per egg) and vegan cheese; pan-sear with minimal oil.

• Gluten-Free: Swap flour and breadcrumbs for rice flour and crushed gluten-free crackers.

Ingredient Spotlight

Avocado: Known as nature’s butter, avocado is a nutrient powerhouse rich in monounsaturated fats, fiber, and vitamins E, K, and C. Its creamy texture makes it perfect for quick sauces and salads. Choose avocados that yield slightly to gentle pressure to ensure optimal ripeness and flavor.

Conclusion

Potato and Ham Fritters with Avocado Bean Salad showcase the perfect marriage of comfort and freshness. Each component—from the golden fritters to the vibrant salad and indulgent cheddar sauce—plays a unique role in creating a balanced, flavorful plate. Whether you’re cooking for a family weekend brunch or hosting friends for a casual dinner, this recipe offers make-ahead convenience, nutritional benefits, and crowd-pleasing appeal. Embrace the textures, colors, and aromas, and enjoy a dish that feels both hearty and bright.

Frequently Asked Questions (FAQ)

1. Can I bake the fritters instead of frying?
   Yes. Arrange on a parchment-lined sheet, spray with oil, and bake at 200 °C for 20–25 minutes, flipping halfway.

2. How do I store leftovers?
   Refrigerate fritters and salad separately in airtight containers for up to 2 days. Reheat fritters in an oven to restore crispness.

3. Can I use other cheeses?
   Cheddar is classic, but mozzarella, Gruyère, or pepper jack all work—choose based on flavor preference.

4. What if I don’t have ham?
   Swap for diced cooked bacon, prosciutto, or smoked turkey for a similar savory note.

5. My batter is too loose—what now?
   Add extra flour or breadcrumbs to absorb moisture, or refrigerate the mixture for 15 minutes to firm up.

6. Why are my fritters falling apart?
   Ensure you’ve properly whipped and folded the egg whites to bind the batter and handle patties gently when turning.

7. Can I make the cheddar sauce ahead?
   Yes—reheat gently over low heat, adding a splash of milk to restore the desired consistency.

8. How do I adjust salad seasoning?
   Taste the dressing before tossing; adjust lemon, sugar, salt, or pepper to suit your palate.

9. What sides go with this dish?
   Steamed green beans, roasted asparagus, or a light coleslaw make excellent accompaniments.

10. Is this recipe kid-friendly?
    Absolutely—omit strong seasonings and serve with ketchup or yogurt dip for picky eaters.