You can make these Pork Potato Cakes with your leftovers from Sunday's Pork Tenderloin.


Serves: 2

  • 200g cold cooked mashed potato (leftovers)
  • 200g cooked pork tenderloin, shredded or very finely chopped (leftovers)
  • 2 scallions, finely chopped
  • 1 large egg, beaten
  • 1 ½ tbsp Dijon mustard
  • ¼ tsp dried dill
  • 50g bread crumbs
  • 1 tbsp rapeseed oil

Side Salad:

  • 50g spinach
  • 1 small can sweetcorn
  • ½ cucumber, sliced
  • 50g cherry tomatoes
  • 1 tbsp BBQ sauce 


  1. In a bowl combine the cold mashed potatoes, pork, scallions, ½ the beaten egg, mustard, dill and ½ of the breadcrumbs and mix well
  2. Scoop out some mixture in your hands and roll into a ball
  3. Repeat to make 6 small patties
  4. Brush patties with beaten egg and then dip in breadcrumbs to coat both sides
  5. Heat oil in a pan over medium heat
  6. Pan fry the potato cakes, for 2 - 3 minutes turning regularly to avoid burning
  7. Place all salad ingredients in a bowl and toss with the BBQ sauce
  8. Serve the cooked potato cakes with the salad on the side