This week (YOU, 4 June issue) our food team shows you how to transform leftovers into a quick, delicious supper no one would recognise as last night’s meal. This one uses leftover potatoes.
Serves 4
INGREDIENTS: 6 medium-size cooked potatoes, peeled; 2 eggs, whisked; 6 spring onions, finely chopped; salt and freshly ground black pepper; pinch of grated nutmeg; 30 ml oil; 20 ml finely chopped parsley; 6-8 rashers cooked bacon; handful of fresh salad leaves.
METHOD: Mash the potatoes with a fork and mix with the eggs, spring onions, salt, pepper and nutmeg. Heat the oil in a pan and drop large spoonfuls of the potato mixture into the hot oil. Fry until golden brown on both sides and drain on paper towels. Garnish with parsley and serve with the bacon and salad leaves.
