|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
"This is pure joy, a springtime carnival on a plate. The roast King Edwards crunchy exteriors give this dish substance and their flesh a sweetness that marries well with the basil and sunblush tomatoes."
This creamy mashed potato recipe is born from traditional Irish cuisine and is packed full of fabulous flavours brought to life by the combination of cheese, bacon and egg.
With smoky chorizo and fresh tomatoes, simple ingredients and a really easy method, why not try this dining trend in your own home and tap in to tapas?
Perfect for an evening in front of the fire and a film, or why not try with salad potatoes as a canape?
This campaign was originally produced in the framework of a programme co-financed by the European Union