2 c. chopped or ground ham
1 c. fresh soft bread crumbs
2 tbsp. butter
1/2 c. onion, chopped med. fine
1/2 c. celery, chopped med. fine
2 lg. eggs
2 tsp. yellow mustard
1 tsp. pepper
2 tbsp. olive oil

Combine the ham and the bread crumbs; set aside. Saute the onion and celery in 1 tablespoon butter until wilted. Toss with the ham. Beat together the eggs, mustard, Worcestershire sauce and pepper. Add to ham and mix well. Form into 18 slightly flattened balls and refrigerate at least 1 hour. Heat the remaining butter and olive oil. Carefully slide the cakes into pan (do not crowd). Cook 3 to 4 minutes per side until dark golden. Serves 4 to 6.