PEA, CHICKEN AND GARLIC POTATO CAKE

 

SIMPLE LEFT OVERS SUPPER

 

Lovely twist to some left overs from your roast dinner, quick and simple to make and super tasty, this will work with lots of different leftovers, the key is to have roast or mashed potatoes as your base and binder and then just add whatever you have in the fridge, I recently had some left over tuna which I mixed with mashed potato, herbs and cream cheese, gorgeous, with a hint of sweet chilli drizzle.

 

INGREDIENTS

 

Left over peas

Left over roast potatoes

1 clove garlic

Left over roast chicken

Dash rapeseed oil

Salt and pepper

poached eggs

 

Place the peas, potatoes, garlic and chicken into a blender and pulse, season and form into patties, heat the oil in a non stick pan and sear the patties on both sides slowly so that they can heat all the way through.  A couple of rashers of sweetcure streaky bacon would be fantastic with this.

 

To poach the eggs, you can do this two ways, first heat a pan of water to a good rolling simmer, add a good glug of white wine vinegar, this will help the egg white amalgamate, I like to stir the water so that there is a calm eye of the storm in the centre of the pan and gently drop the egg into this vortex, cook for approx 4 minutes, less for a really runny egg, the cheats way is to take a strip of clingfilm, rub with oil and place sitting over a glass, crack the egg into the clingfilm and twist into a knot, drop this into a pan of simmering water and cook for approx 4 minutes, to serve snip off the clingfilm and hey presto!  This is a helpful technique if you have lots of eggs to do in a short time.