Ingredients

  • 250g roasted potatoes
  • 200g roasted parsnips
  • 100g cooked carrots
  • 100g cooked cabbage
  • 100g cooked Brussels sprouts
  • 150g cooked gammon or turkey (optional)
  • 4 tablespoons Hellmann's Real Mayonnaise
  • 1 egg, beaten
  • Vegetable oil, for frying

Method

  1. 1 Mash together the cold roast potatoes, parsnips, cooked carrots, cabbage and sprouts with a little chopped gammon or turkey (optional - replace with extra veg if not using).
  2. 2 Mix the Hellmann's Real Mayonnaise and egg together in a bowl/jug. Pour over the veg mix and use to bind it all together.
  3. 3 Preheat the grill to moderate and heat the oil in a non-stick pan. Fill the pan with the veg mixture and level off the top with a spoon.
  4. 4 Fry over a moderate heat for 5 minutes and then place under a moderate grill until golden brown. Turn out onto a serving dish.
  5. 5 Cook's tip: This recipe tastes great with a side salad. You can increase or decrease the amount of each veg you use, to your taste, as long as the total weight of all vegetables is 750g.

Nutritional Details

Each serving provides
  • Energy 1302kj 311kcal 16%
  • Fat 19.1g 27%
  • Saturates 2.5g 13%
  • Sugars 5.8g 6%
  • Salt 0.4g 7%

% of the Reference Intakes

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