|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
Who knew you could make a pizza base using potatoes? Try this great recipe for pizza with a twist, perfect for getting the kids involved with cooking their own food.
Great food made simple! Our easy tray baked lamb tagine is a delicious, comforting dish which can serve the whole family - check out our simple recipe here.
Serve up something deliciously different for your guests this party season. These Indian street food snacks are really aromatic and satisfying.
Looking for the perfect roasted potato recipe? Look no further! Taking just 10 minutes to prep this is easy for beginners!
This campaign was originally produced in the framework of a programme co-financed by the European Union