Roast Lamb Salad on a Potato Cake
*By Antony Worrall Thompson
Cook once, eat twice: This recipe is a great way to use up leftover potatoes and whatever roast meat you have in the kitchen.
Feeds 2 adults
250g leftover cooked
1 onion, peeled and grated
2 tablespoons chopped parsley
Salt and ground black pepper
1 egg yolk
1 teaspoon Dijon mustard
1 teaspoon finely-chopped garlic
1 teaspoon lemon juice
2 tablespoons soured cream
4 tablespoons olive oil
8 slices leftover cooked lamb
2 handfuls salad
1. Combine the potato, onion, parsley and seasoning, divide into two and make 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. Place on top of the potato cake and drizzle with the creamy garlic dressing.
If you've made this yourself, or any of the other Love Food Hate Waste recipes featured in our Students' Union Calendar, we'd love to receive your pictures and comments!