Day 26 Pork Potato Cakes And Spinach Salad

Serves 2

5 min

BBQ Sauce 1 tbsp	Add to list
Breadcrumbs 50 g	Add to list
Centra Eggs 1 - beaten	Add to list
Centra Scallions 2 - finely chopped	Add to list
Cherry Tomatoes 50 g	Add to list
Dijon Mustard 1.5 tbsp	Add to list
Dried Dill 0.25 tsp	Add to list
Pork Tenderloin 200 g cooked, shredded or finely chopped	Add to list
Potatoes 200 g cold, mashed	Add to list
Rapeseed Oil 1 tbsp	Add to list
Side Salad
Centra Spinach 50 g	Add to list
Centra Sweetcorn 326g 1 tub	Add to list
Cucumber 0.5 - sliced	Add to list
Add all to shopping list

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