How to Cook Sunday roast potato cakes.

Sunday roast potato cakes

These simple potato cakes make a delicious lunch or dinner served with a salad or vegetables. The beauty of this recipe is that the measurements do not need to be precise.
If the mixture is too wet simply add more flour and if too dry then add more of the vegetables or another egg.

Ingredients : 

200g leftover cooked roast meat

6 - 8 roast potatoes

1 beaten egg

2 tbs plain flour

200g cooked green vegetables (cabbage or brussel sprouts work best)

50g grated cheddar cheese

1 tbsp horseradish or English mustard Pinch of salt and pepper



Method : 

Chop the roast meat into roughly 1 cm chunks (you don’t need to be precise). Crush the roast potatoes with the back of a fork or potato masher.

Rough chop the vegetables and place in a large bowl, add the meat, potato, egg, flour, cheese and horseradish/mustard to the bowl and season to taste.

Combine all the ingredients together using a wooden spoon (you can also use your hands for this). Place the mixture in the fridge for 15 minutes to chill. 

Remove from fridge and taking a palm-sized amount of the mixture form into balls (about the size of an apple). Place on a floured board and flatten so the mixture resembles a burger shape (about 3 cm thick).

You should have enough mixture to make 4-6 patties. Place the potato cakes in the fridge to chill for 30 minutes or until you need them (they can be kept covered in the fridge for 1 -2 days).

Shallow fry the potato cakes in vegetable oil on a moderate heat for about 4 minutes per side or until golden brown (avoid moving around too much or they will break up) drain on kitchen towel and serve.

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How to Cook Amazing Recipe Sweet Potato and Lentil Soup.

Sweet Potato and Lentil Soup

Nutrition information : 

234 Kcal /portion
Protein 11g
Carbohydrate 47g
Fat 1g

Hello friends, How are you? Today I provide a new sweet recipe for Sweet Potato and Lentil Soup. It is a very delicious Soup. recipe. So read this attentively.

Ingredients : 

(serves 6) 1

Vegetable Stock Cube (1.2L of boiling water) 

250g Lentils 3 Medium Onions 

750 g sweet potatoes 

5 garlic cloves 

2 Teaspoons of Curry Powder Handful of fresh Coriander (optional) 

1 lemon Salt and black pepper 

How to cook Artichoke Barigoule.

Artichoke Barigoule 

with zucchini & olives purée

Hello friends, How are you? Today I provide a new sweet recipe Artichoke Barigoule. It is a very delicious  Artichoke Barigoule recipe. So read this attentively.

Ingredients :

Artichokes Barigoule 

8 baby artichokes 
300g carrots 
1 small head garlic 
1 piece red chilies 
200g white onion 
2 piece lemon Thyme Rosemary 
60g beef speck 
375ml white wine 
Fine sea salt 
Black pepper 

Zucchini & Olive purée 

1kg green zucchini 
2 sprigs flat leaves parsley 
1 small bunch basil 
150g pitted green olives 
Rock salt Fine sea salt 
Black pepper 
50ml extra virgin olive oil

Directions : 

Artichoke barigoule :

Using a sharp knife, trim off all the leaves and hard fibers only to keep the heart of each artichoke, keep in water with the juice of 1 lemon in order to avoid oxidation. Prepare the aromatic garnish, peel and finely dice the carrot and white onion. 

Suer gently for 3 minutes in olive oil with the garlic, chili and herbs. Add the beef speck and the artichokes, cook for 2 more minutes. 

Pour in the white wine and cover with water just under the level of the artichokes. Add seasoning and simmer until the artichokes are soft. Test the cooking by piercing the base with the point of the knife, should pierce through without strong resistance. Set aside and allow to cool down. 

Zucchini and olive purée :

Prepare a large pot with boiling salted water and an ice bath. Cut around the zucchinis at about 1 cm to remove all of the seeds part. 

Boil the green part along with the herbs for 1.5 minute then plunge in the ice bath to cool down quickly. Drain when cold, and press out as much water as possible. Blend until smooth with the olives, olive oil, and seasoning, reserve until serving. 

Serving :

Cut the artichokes in halves and remove the hairy part with the help of a spoon. Remove the herbs from the garnish and reheat the artichokes with the garnish. Add seasoning if necessary and a little lemon juice, chopped dill, chopped garlic with olive oil. Reheat the zucchini and olive puree and arrange harmoniously. Slice the rack into the cutlet and arrange on the plate along with the artichoke, stuffed with a bit of their aromatic garnish. Add the finishing touch to the plate, the flowers, the wedged green olives, few dill tops, a little drizzle of olive oil.