AuthorFPGThis recipe uses both leftover potatoes and leftover lamb. Try it with other leftover meat such as chicken or ham.
3 medium leftover cooked potatoes, grated
1 onion, peeled and grated
2 chopped parsley
Salt
Ground black pepper
50 g butter
1 egg yolk
1 tsp Dijon mustard
1 tsp finely chopped garlic
1 tsp lemon juice
2 tbsp soured cream
4 tbsp olive oil
8 slices leftover roast lamb
2 handfuls salad leaves
1
Combine the potato, onion, parsley and seasoning, divide into two and shape into a flattened cake shape; cook in hot butter in a non-stick frying pan until golden, then flip over and repeat.
2
In a bowl whisk together the egg yolk, mustard, garlic, lemon juice and soured cream. Add three-quarters of the oil slowly until emulsified, season.
3
Toss the lamb with the salad leaves and the remaining olive oil.
4
Place on top of the potato cake and dribble with the creamy garlic dressing.
CategoryMain Courses
Ingredients
3 medium leftover cooked potatoes, grated
1 onion, peeled and grated
2 chopped parsley
Salt
Ground black pepper
50 g butter
1 egg yolk
1 tsp Dijon mustard
1 tsp finely chopped garlic
1 tsp lemon juice
2 tbsp soured cream
4 tbsp olive oil
8 slices leftover roast lamb
2 handfuls salad leaves