Ham Cakes with Garlic Dill Aioli

In a food processor or meat grinder, grind the meat into fine pieces. Transfer to a medium mixing bowl.
Scoop the flesh from the baked potatoes, crumble and add to the bowl. Discard the skins. Add the green onion, egg, sage, dill and pepper. Mix until well blended.
Place the panko crumbs in a pie plate. Using your hands, form the ham mixture into six round ham patties, about 1/2 inch thick. One at a time, place the ham patties in the panko crumbs to coat. You may need to push down for them to stick. Turn over to coat both sides.
In a large skillet set over medium high, heat the oil until sizzling but not smoking. Working in batches, cook each ham patty until golden brown on both side. Transfer to a paper towel lined plate.