Organic Leftover Roast Vegetable and Pork Hash Cakes

  • 250g cooked organic pork belly shredded
  • 200g leftover cooked vegetables
  • 300g cooked floury organic potatoes, like King Edwards
  • 20g organic butter
  • Olive oil for frying

1. Mash the cooked potato while warm with the butter.

2. Mix in the shredded pork and the cooked vegetables.

3. Leave to cool then shape into round cakes.

4. Lightly coat in the flour and fry in the oil until golden on both sides.

5. Drain on kitchen paper.

6. Wonderful served with a roast or even with poached eggs.

For more inspiration and tips visit the Organic UK Facebook page.

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