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

Directions

1. 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.
2. 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!)