Leftover roast vegetable and pork hash cakes recipe
Wonderful served with a roast or even with poached eggs
Ingredients
- 250 g cooked organic pork belly, shredded
- 200 g leftover cooked vegetables
- 300 g cooked floury potatoes (eg King Edwards)
- 20 g organic butter
- 1 splash olive oil, for frying
- 8.8 oz cooked organic pork belly, shredded
- 7.1 oz leftover cooked vegetables
- 10.6 oz cooked floury potatoes (eg King Edwards)
- 0.7 oz organic butter
- 1 splash olive oil, for frying
- 8.8 oz cooked organic pork belly, shredded
- 7.1 oz leftover cooked vegetables
- 10.6 oz cooked floury potatoes (eg King Edwards)
- 0.7 oz organic butter
- 1 splash olive oil, for frying
Details
- Cuisine: British
- Recipe Type: Side
- Difficulty: Easy
- Preparation Time: 15 mins
- Cooking Time: 10 mins
- Serves: 6
Step-by-step
- Mash the cooked potato while warm with the butter. Mix in the shredded pork and the cooked vegetables.
- Leave to cool then shape into round cakes. Lightly coat in the flour and fry in the oil until golden on both sides.
- Drain on kitchen paper.
For more seasonal recipes from the Organic. Naturally Different campaign visit: www.facebook.com/organicuk
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