|Saturated Fat 1.8g||9|
|Total Sugars 3.3g||3|
Roughly chop the potatoes and mash slightly with a fork. Roughly chop the vegetables and mix the two together in a large mixing bowl. Stir in the leftover roast meat, horseradish (or mustard), rosemary and season with salt and milled pepper. Divide the mixture into 4 and form into cake-like shapes. Pop into the fridge for 5-10 minutes.
Heat a large frying pan with the sunflower oil. Toss the cakes into the flour, shaking off any excess and fry for about 5 minutes over a medium heat until golden. Flip and cook on the other side. Serve hot from the pan with either a fried egg or poached egg and a little brown sauce.
6-8 leftover roast potatoes
200g leftover Sunday lunch vegetables (carrots, swede, broccoli, cabbage etc)
150g leftover roast meat, shredded
1 sprig rosemary, finely chopped
1 teaspoon horseradish (or mustard)
1tbsp plain flour
2tbsp sunflower oil (for frying)
Serve with fried egg
Salmon and Mozzarella Potato Bonbons Recipe
A quirky twist on a fish cake, these can be served as a mini-appetizer or canape at a party - they look and taste great!
Here's a great idea for you to use up any leftovers that you may have from your Sunday lunch, or indeed any midweek roasts that you have conjured up!
"I’m so excited to share this recipe with you, it’s such a winner! It’s so quick to throw together and so satisfying. I love using potatoes instead of noodles, it’s a really fun twist on the dish and a nice new way to use a simple ingredient. The flavours in this are so great too – the mix of sesame, ginger, chilli and coriander with spring onions, peppers, kale and mushrooms is just so delicious. Can’t wait to hear what you all think!"
moroccan-spiced baked potato crisps
These deliciously moreish crisps will have your guests coming back for more this party season! Perfect for when you'd like to serve something a little out of the ordinary.