Slimming World Recipe: Leftover Roast Beef Potato Cakes

I had some leftover roast beef and wanted to come up with a way of using it the next day for lunch. This is a lovely simple recipe and it tastes delicious! I served mine with a poached egg and a salad, very satisfying and filling!


Makes

Extra Easy Syn Value:- 1/2 syn for all 4

Healthy Extras:-  (2 cakes = your B)
You will need- 

150g white potatoes, peeled and cut into small cubes
50g carrots, cut into small cubes
1 onion, finely chopped
1 clove garlic, crushed
1 tsp wholegrain mustard 
handful fresh chives
100g leftover roast beef, shredded
60g wholemeal breadcrumbs ( you can blend 2 slices of 400g wholemeal bread)

Method- 

Preheat the oven to 200°C gas 5

In a large pan, boil the potatoes and and carrots for 12 mins until tender. Drain and mash.

Meanwhile, cook the onion and garlic for 5 minutes until soft in a pan with fry light.

In a bowl, mix the cooked onion and garlic mixture into the mashed potato mixture with the mustard and half the snipped chives. Add the leftover beef and season with black pepper.

Shape into 4 patties. Put the breadcrumbs on a plate and carefully coat the patties all over.

Bake for 10-15 mins or until the breadcrumbs are golden and crispy


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Notes- 


Syn calculations are all carried out as a paying Slimming World member. I am not a consultant! It is always recommended to check syn values yourself.

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