Bubbly Jubbly Leftover Recipe

Bubbly Jubbly

This 'Bubbly Jubbly' recipe is a perfect way to use up those Easter Sunday roast leftovers. Have you given it a try yet?

Prep time: 15 minutes

Cook time: 5 minutes

Servings: 4 people

Ingredients

  • 190g roast potatoes
  • 190g carrots
  • 190g cabbage
  • 190g brussel sprouts
  • 150g leftover cooked ham or turkey (optional)
  • 4tbsp mayonnaise
  • 1 egg
  • 1tbsp oil

Preparation

Mash together the cold roast potatoes, parsnips, cooked carrots, cabbage and sprouts with a little chopped gammon or turkey (optional).

Mix the mayonnaise and egg together and bind together with the veg mix.

Heat the oil in a non-stick pan, fill with mixture and level off with a spoon.

Fry over a moderate heat for 5 mins and then place under a moderate grill until golden brown.

Turn out onto a serving dish.

Serve with a side salad.