SERVES 4 PREP AND COOK TIME 25 MINUTES
300g leftover roast potatoes 1 cup finely chopped sliced ham 3 cups (180g) finely shredded Chinese cabbage, blanched 1 teaspoon sweet paprika 2 large eggs, beaten ¼ cup (60ml) vegetable oil tomato relish and rocket leaves, to serve
1 Put the roast potatoes into a large bowl and mash coarsely. Add the ham, cabbage, paprika and eggs. Stir the potato and ham mixture to combine and season with sea salt and freshly ground black pepper. 2 Heat some of the oil in a large non-stick frying pan. Drop ¼ cupfuls of the mixture into the pan and flatten slightly to form fritters. Cook fritters, in batches, until golden brown on all sides. Repeat with the remaining mixture. 3 Serve the fritters with tomato relish and rocket leaves, if desired.
Fritters suitable to freeze. Not suitable to microwave.