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Left-over Lamb & Potato Cakes

Ready in 30 mins

Recipe by Graham 

Whenever I think of cooking with leftovers, I can't help but remember the delicious smell of Leftover Lamb & Potato Cakes frying gently on a cold winter's day. They are an excellent way to use up any left-over meat and potatoes. Traditionally, they would have been eaten on a Monday, making use of the left over lamb from the Sunday. And hands up those who don't love a recipe using leftovers? This classic dish is not only budget friendly, it's always a winner with my family.

Preparation Time

20 Minutes

Cooking Time

10 Minutes

Ingredients for Left-over Lamb & Potato Cakes

If you are not familiar with any ingredients, please check our International Cooking Terms page.

Currently displaying quantities in US Imperial Measurements

For 6 'cakes':

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

How to Cook Left-over Lamb & Potato Cakes

  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!)
GRAHAM'S HOT TIP:
If you have no left-over cooked potatoes, make them using our Creamed Potatoes recipe, then allow them to cool.