|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
Take your spuds and place them right into the heart of this Mediterranean-influenced dish. The potatoes are deliciously infused with flavours of dill, fresh salad leaves and pomegranate - delicious!
Quick to cook, vibrant colours and fantastic flavours transporting you to the Spanish Costas - now to find the weather to go with it!
Broccoli Stilton Apple Potato Ramekins
The combination of broccoli, Stilton and apple creates a delicious rich flavour in this dish. Enjoy these yummy ramekins as a starter, or served as party food.
This campaign was originally produced in the framework of a programme co-financed by the European Union