|Energy (KCal) 500|
|Energy (KJ) 1236|
|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
"This brightly coloured and intensely flavoured recipe is speedy enough for any night of the week. The sweet and sour relish sets off the salmon beautifully and I've roasted the King Edwards in their skins to give the whole thing wholesome comfort."
A bed of spuds, ham and asparagus is topped by a runny poached egg spruced up with hollandaise sauce. Deliciously simple!
Serious flavours and colours make this an impressive dish to serve for brunch with friends - give it a go!
Baked fish and potatoes in parchment - a healthy way of cooking by steaming the fish from the inside - locks in all the flavours too.