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
Grilled Salmon and Potato Rainbow Salad
At just over 600kcal, ‘Bowl in One’ is a delicious combination of salmon spiced with turmeric, fresh potatoes for a fibre and potassium boost, and a generous helping of a mix of vegetables to provide three and a half portions of the recommended ‘5 A DAY’. Incorporating ingredients from all food groups, the dish provides nutrients important for eye, heart and digestive health.
Attempting to make a classic Indian masala? Why not try this recipe containing potatoes, spinach and chickpeas for a nutritious dinner meal.
Chinese Pepper Steak & Potato Stir-Fry
Sizzle up your week with this Chinese pepper steak & potato stir fry. Quick, easy and packed full of colour and authentic flavour, discover how to create the ultimate potato stir-fry in just 30 minutes!
Simple ingredients mixed together make one tasty result!