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!)

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
![]() 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) |
![]() 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) |
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