Leftover roast vegetable and pork hash cakes recipe

Ingredients

• 250 g (8.8oz) cooked organic pork belly
• shredded
• 200 g (7.1oz) leftover cooked vegetables
• 300 g (10.6oz) cooked floury potatoes (eg King Edwards)
• 20 g (0.7oz) organic butter
• 1 splash olive oil
• for frying

Instructions

1. Mash the cooked potato while warm with the butter.
2. Mix in the shredded pork and the cooked vegetables.
3. Leave to cool then shape into round cakes.
4. Lightly coat in the flour and fry in the oil until golden on both sides.
5. Drain on kitchen paper.