30 mins
Ingredients for Left-over Lamb & Potato Cakes
Currently displaying quantities in US Imperial Measurements
How to Cook Left-over Lamb & Potato Cakes
- 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!)
GRAHAM'S HOT TIP:
If you have no left-over cooked potatoes, make them using our Creamed Potatoes recipe, then allow them to cool.
Reviews of Left-over Lamb & Potato Cakes
November 29 2023 Really liked this as a starting point. Added in a bag of baby spinach, finely hacked up and fresh mint, also finely hacked up. For some reason, I thought there was egg in the recipe, but, it all came together nicely. A great way to use up the leftover roast that had become a little dry. Thanks Jodster (1 review) |
August 01 2014 That's a good idea! I happen to have a piece of cooked lamb in the fridge, and I can soon knock up some mash! Fry a couple of tomatoes, and that's tonight's meal sorted :-) Linette (3 reviews) |
What To Eat Tonight
No need to scratch your head and wonder how to cater for that cocktail party or finger buffet. Just check out our great selection
Thanksgiving or Christmas are the two traditional times for turkey, but it doesn't have to be that way. We have lots of great recipes.
Dim the room, light the candles and prepare for something very special and perfect for a romantic evening. Guaranteed to light your fires.
Other Lamb Recipes
Devilled Kidneys is a traditional British recipe, originating in the Victorian era for lamb's kidneys fried in a spicy sauce.
Lamb with Quince is truly tasty dish originating in North Africa but now a firm favourite in Southern France and other Mediterranean countries.
Lamb Navarin is a perfect example of how, using slow cooking over a long period of time, a cheaper cut of meat becomes beautifully tender