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
Four green lights on the traffic light system - a tasty and healthy alternative to your Saturday night take away. Just pop it all on one tray and stick it in the oven, easy!
Healthy seed-crusted fish & chips
Make fish and chips your own with this healthy twist on a British classic. The perfectly roasted potatoes with the seeded sea bream fillets are a match made in heaven, making them a great mid-week meal option.
Tornado Twister Potatoes with zingy Lime Mayonnaise
Taking its origin from South Korean street food, give your guests a treat with these deliciously fun tornado twister potatoes. Generously seasoned with paprika, oregano and chili powder, these tornado potatoes make the perfect showstopper for any occasion.
A combination of Mediterranean flavours make this ideal for sharing around the dining table whether winter or summer. Delish!