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