Everyone's favourite way to use up leftover veggies
(14 votes)
Cook: 20 Mins
Serves: 5
Price: 35p per serving
Nutritional Information
Each 192g serving contains
Energy
2884kj
359kcal
2884kj
359kcal
18%
Fat
21.1g
21.1g
High
30%
30%
Saturates
5.8g
5.8g
Med
29%
29%
Sugars
3.3g
3.3g
Low
4%
4%
Salt
0.38g
0.38g
Med
6%
6%
of your reference intake.
Typical energy values per 100g:
1502kj/359kcal
Typical energy values per 100g:
1502kj/359kcal
Ingredients
5 leftover roast potatoes, mashed
8 leftover, cooked Brussels sprouts, roughly chopped
Leftover roast veg, such as parsnips or carrots, chopped
30g butter, melted
1tbsp cranberry sauce
2tbsp plain flour
2tbsp rapeseed oil
5 eggs, as fresh as possible
2 chives, snipped
Method
1
Mix together the potato, sprouts, veg and butter. Stir in the cranberry sauce. Shape the mixture into 4 equal-sized patties.
2
Dust the patties lightly in flour and fry in the oil in batches over a medium heat until golden.
3
Bring a pan of water to the boil, then reduce to a simmer. Crack the eggs into a small bowl, one at a time - don't break the yolks - then slide into the water. Poach for 3-4 mins, remove with a slotted spoon, drain, then serve one on each of the patties.