Cooking Time: 30 mins
Cooking Time: 30 mins
Serves: 4
Serves: 4

Ingredients

  • 200g roast carrots, parsnips and potatoes each – whatever sides you have leftover!
  • 100g Bird’s Eye garden peas, cooked
  • 2 sprigs thyme
  • 3 SPAR enjoy local medium free-range eggs
  • 100g SPAR plain flour
  • 200g breadcrumbs (or stuffing, if you still have some left!)
  • About 4 heaped tbsp mayonnaise
  • 30ml lemon juice
  • 2 tsp mild curry powder
  • 1 tbsp caster sugar
  • 50ml SPAR vegetable oil

Method

1. Place all veg and potatoes in a bowl and crush to make a rough mash, break in 1 egg, add the thyme leaves then season and combine
2. Shape the mash into equal sized balls and gently squash with your hand to flatten slightly
3. Beat the remaining eggs in a bowl
4. Dust the cakes with the flour, pop into bowl of beaten egg and coat thoroughly, then coat the cakes with the breadcrumbs
5. Heat a pan with the oil in it, shallow fry the cakes approximately 1.5 minutes each side till really crispy
6. Mix the mayo, curry powder, lemon juice and castor sugar together to make a sauce for the cakes