Left-over Lamb & Potato Cakes
Left-over Lamb & Potato Cakes
Serves: For 6 'cakes'
Prep Time: 20 Minutes
Cook Time: 10 Minutes
Ready In: 30 mins
ingredients
3 large -
potatoes (or equivalent in cooked potatoes)
4 oz - butter
a large splash - milk
3 oz - self-raising flour (self-rising flour)
- salt and pepper
8 oz - cooked lamb
4 oz - butter
a large splash - milk
3 oz - self-raising flour (self-rising flour)
- salt and pepper
8 oz - cooked lamb
directions
- Mash the potatoes. Chop the cooked lamb in very small pieces then mix, in a large bowl, with 2oz (55g) of butter, the self-raising flour (self-rising flour) and the mashed potato until a soft dough is formed (you can add a splash of milk if necessary, in order to form a pliable dough). Shape this mixture by hand to form 'cakes' about 3" (7.5cm) across and 1" (2.5cm) deep.
- Using just a little oil, fry these cakes over a medium heat for about 5-6 minutes on each side until they are lightly browned. Serve hot (with a fried egg perched on top!)