2 cups leftover mashed potatoes
⅓ - ½ cup flour
2 tablespoons milk
1 ½ - 2 tablespoons butter
1 teaspoon chopped mixed herbs
salt and pepper to taste
¼ cup fried bacon pieces (optional)
Combine mashed potatoes, flour, milk, chopped mixed herbs and bacon pieces (if using) in a bowl, then knead until smooth. Season with salt and pepper. Divide into 6 balls on a floured surface and flatten each into a 9cm cake. Melt 1½ tablespoons butter in a large frying pan over medium-high heat; add the cakes and cook until golden brown (4 - 5 minutes per side) adding more butter to the pan as needed. Season with salt.
Hearty pea soup
1 tablespoon oil
1 onion chopped
3 cups (750ml) vegetable stock
3 cups (450g) frozen peas
Heat the oil in a large saucepan, then add the onion and cook on a low heat for 5 minutes until soft but not browned.
Stir in the stock, cover and cook for a further 5 minutes.
Stir in the peas, bring it back to a simmer and cook for a further 5 minutes, or until the peas are cooked.
Puree the soup in a blender and enjoy!