Ingredients

120g leftover veg 120g roasted meat, chopped 2 local eggs 20g rolled oats 4 tsp chopped fresh parsley, or 2 tsp dried mixed herbs 2 tbsp olive oil 2 handfuls mixed salad leaves 2 tbsp sweet chilli sauce;

Method

1. Place the veg (you can use anything you like, including peas, carrots, broccoli and cauliflower) in a bowl with the meat 2. Mash with a fork, then beat in the eggs 3. Add the oats, herbs and a grinding of black pepper 4. If you have some, add a little leftover gravy, and sprinkle in a few more oats, to bind 5. Stir again, and place the mixture in the fridge for 10 minutes 6. Shape the mixture into 4 patties, heat a little oil over a medium heat and fry for 5 minutes on each side, until golden 7. Serve two hashes each - in a bun or tortilla wrap, if you like - with a handful of salad and a drizzle of chilli sauce