|Energy (KCal) 500|
|Energy (KJ) 1236|
|Saturated Fat 1.8g||9%|
|Total Sugars 3.3g||3%|
In a large bowl slightly mash the potatoes with a fork and add the vegetables.
Stir in the roast meat, horseradish (or mustard), rosemary and season.
Divide the mixture into 4 and mold into cake-like shapes.
Chill for 5-10 minutes.
Heat a large non-stick frying pan over medium heat with the oil.
Toss the cakes into the flour, shaking off any excess and fry for about 5 minutes on each side until golden.
Serve hot with a fried or poached egg and a little brown sauce.
6-8 leftover roast potatoes, roughly chopped
200g leftover Sunday lunch vegetables (carrots, swede, broccoli, cabbage etc), roughly chopped
150g leftover roast meat, shredded
1tsp horseradish (or mustard)
1 sprig rosemary, finely chopped
2tbsp oil (for frying)
1tbsp plain flour
Fried or poached eggs, to serve
Want to make chips at home? We have the perfect recipe for you to create oven chips which take just 5 minutes to prep.
Serious flavours and colours make this an impressive dish to serve for brunch with friends - give it a go!
Looking for the perfect mashed potato recipe? Look no further! Taking just 5 minutes to prep this is easy for beginners!
Simple ingredients, great flavours. Ideal as a brunch option or a dish for a family to share.
This campaign was originally produced in the framework of a programme co-financed by the European Union