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Left-over Lamb & Potato Cakes Recipe

Left-over Lamb & Potato Cakes

Rating 4-0 out of 5 - Most cooks definitely will make this recipe again
Graham

Recipe by  

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.
US Imperial Measurements  UK Imperial Measurements  Metric Measurements

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 GRAHAM'S HOT TIP:
If you have no left-over cooked potatoes, make them using our Creamed Potatoes recipe, then allow them to cool.
 
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Reviews of Left-over Lamb & Potato Cakes

Rating 4 out of 5 - Many cooks will make this recipe again 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
(1 review)
 
Rating 4 out of 5 - Many cooks will make this recipe again 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 :-)
(3 reviews)
 

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