Pork & potato fritters Recipe
Leftovers? Last night’s roast becomes tonight’s delish meal. This Irish colcannon mixed with the Aussie rissole is a brilliant way to eat well and save money.
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Cooking tools:
- Mixing bowl
- Skillet
- Stove
- Paper towel
Ingredients
- 2 cups shredded cold boneless, skinless pork shoulder roast
- 2 cups mashed cold skinned boiled potatoes
- 4 cloves garlic, minced
- 1 tsp ground cumin
- 2 eggs
- ½ cup milk
- Salt and pepper, to season
- 1 cup green cabbage, shredded
- 2 cups breadcrumbs, made from stale bread
- vegetable oil, to fry
- fresh coleslaw, to serve
- mustard, to serve
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