|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
Simple and effective, these Hasselback potatoes are perfect for a lazy lunch or a party nibble.
Roast new potato, kale, beetroot and dill salad with toasted sesame seed dressing
Treat your taste-buds to this Roast new potato, Kale, Beetroot and Dill Salad. Don't forget to enjoy with a toasted sesame dressing!
Really simple to make, and the combination of juices from the pork and the fresh lemon really pack flavour!