20 mins
Not Too Tricky
serves 2
Ingredients
300g leftover roast potatoes
300g leftover cooked veg, such as carrots, swede, turnips, parsnips, Brussels sprouts, kale
4 sprigs of fresh woody herbs, such as rosemary, sage, thyme
olive oil
Method
- Place the veg in a large bowl and mash well with a potato masher (or use clean hands), then shape into 6 even-sized 3cm-thick patties.
- Meanwhile, pick the fresh herb leaves, and toss in ½ a tablespoon of olive oil.
- Arrange the patties in an air fryer* in a single layer. Cook at 190°C for 15 minutes or until beautifully crisp, scattering over the herbs for the final 5 minutes.
*Tested in a 4.2-litre air fryer. All air fryers are different, so results may vary.
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