|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
moroccan-spiced baked potato crisps
These deliciously moreish crisps will have your guests coming back for more this party season! Perfect for when you'd like to serve something a little out of the ordinary.
Fresh, crisp vegetables and zingy flavours make this jacket perfectly healthy, with four green lights and great taste to boot.
A smattering of watercress adds a fresh taste to this flavoursome mix of spuds, peas, tomatoes and ham hock. This is fantastically easy but packs a tasty and fulfilling punch.
This campaign was originally produced in the framework of a programme co-financed by the European Union