How often have you made a Sunday dinner and then found yourself with loads of leftover veg? Granted, it doesn’t happen nearly so often in our house as it used to, as I’m getting a lot better at judging how much I need to cook, but when it does happen, this is one of my favourite side dishes for dinner the next evening!
F = Free food (eat as much as you like)
S = Speed food (these should make up at least a third of your meal)
P = Protein free food (eat as much of these as you like!)
HEa = Healthy Extra A (a daily allowance of dairy produce)
HEb = Healthy Extra B (a daily allowance of a product with fibre)
# = a number denotes roughly how many syns are in foods used
- Leftover mashed potato (F)
- Leftover cooked vegetables (F/S)
- Cheese (HEa)
- Low-cal cooking spray (F)
- Seasonings – optional (F)
- Pre-heat your oven to 200C.
- Line a baking tray with greaseproof paper and spray with a little low-cal cooking spray.
- Mix together your leftover mashed potato and vegetables, and form into patties.
- Place the patties on the baking tray and top with cheese.
- Season to your liking.
- Pop the patties in the oven till heated through and the cheese is melted and golden.
I had leftover mashed swede, carrots, roasted butternut squash and peas. I also diced half an onion and fried it in a little Fry Light, and stirred it through too. I sprinkled some dried mixed herbs and some Shwartz Cajun spice mix on top of the cheese too. I served mine with crispy-fried Cajun chicken (leftover roast chicken fried in coconut Fry Light and seasoned with Shwartz Cajun spice mix), and a tablespoon of Reggae Reggae sauce for 1 syn. It was a really nice, satisfying meal made entirely of leftovers – absolutely delicious!