Line a baking sheet with parchment or wax paper, set aside.
In a mixing bowl, combine potatoes, ham, cheeses, yolks, flour, scallions and salt and pepper. Mix until incorporated. Taste and adjust seasoning.
In a wide low bowl, mix panko, mustard, salt, and pepper. Use your fingertips to mix the mustard into the panko until you no longer see the mustard.
Form into meatball sized balls roll them in the panko mixture, coating them well, then pat them down similar to forming a crab cake and place onto the lined baking sheet.
Once all cakes are formed heat a large nonstick skillet or sauté pan over med-high heat until hot. Spray the pan with cooking spray or brush with olive or grapeseed oil. Cook until crispy, flip and repeat with another side. Don’t crowd the pan, cook in batches. Add in small amounts of oil as needed and swirl the pan around.
Enjoy as-is or top with additional chopped ham, shredded Parmesan cheese, and scallions. If you like, add a dollop of sour cream as well. Yum!
Tips: Add in spray or oil in small amounts, you don’t want the cakes to soak up too much oil. You can keep cooked cakes warm in a 200-degree oven as you cook the rest.
I did test some of these in the air fryer cooking 5 at a time at 390 degrees for 7 minutes and they came out great!
You can also make these larger the same size as a full crab cake.