Potato and Apple Cakes with Leftover Roast Pork
- 500g mashed potato
- 100g savoy cabbage, shredded and cooked
- 50g apple sauce
- 2tsp wholegrain mustard
- Salt & pepper
- Flour for dusting
- 1tbsp butter
- 1tbsp olive oil
- For the Dressing
- 100g creme fresh
- 2tbsp wholegrain mustard
- 1tsp lemon juice
- Salt & pepper
- To Serve
- 4tbsp apple sauce
- 200g leftover roast pork and crackling
- Watercress and lemon wedges to garnish
This recipe is ideal for using up any leftover roast pork you might have after a roast dinner, it’s perfect for a homely lunch.
- Pre-heat the oven to 180°C (fan)/400°F/gas mark 6.
- To make the potato cakes, mix the mashed potato, savoy cabbage, apple sauce and mustard in a bowl and season well.
- Divide the mixture into 4 equally sized portions, dust flour onto the work surface and form into patty shapes approximately 2 cm thick. If your mix is sticky add more flour to help shape the potato cakes. Place on a baking try and chill for 10 minutes.
- Heat the butter and oil in a large non-stick frying pan. Cook the potato cakes for 5 minutes on each side. You may need to do this in batches.
- Place the potato cakes onto an oven tray lined with baking paper and place in the pre-heated oven for 5 minutes.
- To make the dressing, mix the crème fresh, mustard and lemon juice in a small bowl. Season to taste.
- To assemble, top each potato cake with a tablespoon of apple sauce, layer slices of leftover roast pork and crackling and drizzle over the dressing. Garnish with watercress and lemon wedges.
If you are using leftover roast beef use horseradish sauce in the potato cake mix and swap the wholegrain mustard in the dressing for horseradish sauce.
Love your Leftovers
If you are going to store leftover roast to make this recipe, cool it as quickly as possible (ideally within 90 minutes) cover it and place into the fridge. Always use your leftovers within two days of storage. Ensure you cook this recipe until it’s steaming hot throughout and importantly, never reheat leftovers more than once.
The optimum time and temperature varies by individual ovens – these are guidelines only. Please ensure all cooked recipes are served piping hot. Keep raw meat separate from cooked food. Use separate kitchen utensils and surfaces for raw and cooked foods, or wash thoroughly in between use. Wash hands after handling raw meat.
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