|Energy (Kcal) 592|
|Energy (KJ) 2472|
|Saturated Fat 8.3g||41%|
|Total Sugars 1.9g||2%|
In a large mixing bowl add the leftover mashed potato. Add the beaten eggs and milk and beat well. Sift in the flour and baking powder, then season with salt and milled pepper and gently mix everything together.
Heat the sunflower oil over a medium heat in a large non-stick frying pan. Add tablespoons of the batter to the oil and cook for about 3 minutes on each side. You will need to do this in two batches as you don’t want to over crowd the pan. Keep the potato cakes warm whilst you cook the second batch.
Meanwhile, peel and stone the avocados and mash with the juice of the lime and a little salt.
Poach your eggs in a pan of barely simmering water with a dash of vinegar in.
Pop two potato cakes on each plate, top with the avocado, fresh chili (if you like) and finally the poached egg. If you have a little parsley or coriander, use to garnish.
For the potato scones
300g leftover mash potato
200g plain flour
1tsp baking powder
2 medium eggs, beaten
2tbsp sunflower oil for frying
4 medium eggs
2 medium avocados
1 red chili
Chinese Chicken & Potato Stir-fry
Sizzle up your mid-week with this quick and easy Chinese Chicken & Potato Stir-fry. Packed full of goodness with deliciously spiced chicken, potatoes and vibrant vegetables - this dish is the perfect alternative to a takeaway without losing the flavour!
Recreated to celebrate VE Day last year, this is a popular wartime soup of potatoes, onions, leeks, celery and bacon - healthy and really tasty.
This is a great way of using up your leftover spuds! Serve up as a snack in traditional pizza fashion with a smattering of nutritional toppings including potatoes and broccoli layered on top.
This campaign was originally produced in the framework of a programme co-financed by the European Union