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
Greek Style Beef and Potato Moussaka
Moussaka is the ultimate Greek comfort food, but this healthy version means you can enjoy it guilt-free. Enjoy something a little different for dinner tonight!
Asian Slaw Baked Potato
Fresh, crisp vegetables and zingy flavours make this jacket perfectly healthy, with four green lights and great taste to boot.
Looking for a healthy and light curry? This recipe is perfect for those looking for a light option and is tasty too!
Perfect for an evening in front of the fire and a film, or why not try with salad potatoes as a canape?