Pork Potato Cakes & Spinach Salad

Courtesy of Operation Transformation on RTÉ

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
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