Name: Pork and potato fritters
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 4
Ingredients: 2 cups shredded cold roast pork shoulder; 2 cups mashed cold boiled potatoes, skinless; 4 cloves garlic, minced; 1 tsp ground cumin; 2 free-range eggs; ½ cup milk Sea-salt flakes and freshly ground black pepper, to season; 1 cup green cabbage, shredded; 2 cups breadcrumbs, made from stale bread; Vegetable oil, to fry Coleslaw and mustard pickles, to serve

Pork and potato fritters

This Irish colcannon mixed with the Aussie rissole is a brilliant way to eat well and save money.

Serves 4

Prep

10M

Cook

10M

Total

20M

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Leftovers? Dinner doesn’t get cheaper than that. Last night’s roast becomes tonight’s delicious meal.

Looking for more delicious fritter recipes?

Ingredients

2 cups shredded cold roast pork shoulder

2 cups mashed cold boiled potatoes, skinless

4 cloves garlic, minced

1 tsp ground cumin

2 free-range eggs

½ cup milk Sea-salt flakes and freshly ground black pepper, to season

1 cup green cabbage, shredded

2 cups breadcrumbs, made from stale bread

Vegetable oil, to fry Coleslaw and mustard pickles, to serve

Method

Combine pork, potatoes, garlic and cumin in a large bowl and mix with your hands until well combined. Add eggs and milk, season generously, then fold in cabbage. Form into eight 8cm-dia. patties, then coat with breadcrumbs.

Heat vegetable oil in a deep heavy-based frying pan over a medium heat. Cook patties for 4 minutes each side or until crisp, then drain on paper towel. Serve with coleslaw and mustard pickles.

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Ingredients

Method

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