Potato - cooked

Leftover	Idea & ingredients	recipe
Potato - cooked	Grated potato cakes Grated waxy potatoes – brilliant as a base for rosti-style potato cakes. EXAMPLE – Thai-style potato cakes Grate cooked, waxy potatoes.  Chop some prawns (preferably raw) and some spring onion, add some desiccated coconut and some hot, chopped chilli. Season and add a splash of fish sauce.  Squeeze everything together really well and either form into little cakes and fry both sides in vegetable oil, or put in oiled mini muffin or bun tins and bake in a hot oven until crisping up.  Serve immediately.
Potato - cooked	Potato soup base Boiled potatoes – METHOD Boiled potatoes make a great base for a soup – finish by adding cooked, chopped veg and/or meat for a hearty dish. For soup for 4 people, chop an onion and cook gently in a little oil, add about 1 litre of boiling water plus a couple of vegetable stock cubes. Cook it up and blend.
Potato - cooked	Swiss salad Serves 4 as a lunch INGREDIENTS 8 cooked potatoes – sliced or chopped 1 packet French beans – cooked briefly so still crunchy Salami, garlic sausage, frankfurter style continental sausage chopped into bite-sized pieces FOR DRESSING 2 tablespoons mayo 2 tables veg oil Good dash maggi seasoning 2 spring onion chopped 1 teaspoon dried tarragon 1 tablespoon French mustard 1 tablespoon vinegar METHOD Whisk dressing ingredients together. Add potato, beans and sausage and stir to coat NOTE - If you have time, leave covered in the ‘fridge for flavours to develop
Potato - cooked	Chorizo salad INGREDIENTS Any sort of cooked potato Chorizo Olive oil Garlic clove, peeled and crushed Lemon juice Salad leaves METHOD Cut potatoes into bite-sized pieces and fry with thick slices of chorizo Add a little oil and garlic and fry a little more.  Add lemon juice to make dressing and serve immediately on crisp salad leaves. NOTE - Good with any sort of spicy or full-flavoured sausage.
Potato - cooked	Samosas INGREDIENTS 150g any cooked potatoes chopped 100g cooked peas 2 teaspoons hot curry powder/paste or mix or garam masala and chilli 4 sheets filo pastry Oil for frying METHOD Mix peas and potatoes with spices and season to taste. Lay out filo and wrap around 1/4 mixture into a parcel – triangular is trad but you can have any shape. Fry on each side in sunflower oil. NOTE - Can be made ahead and re-heated just before serving