ideas for leftover mash?
- Thread starter hairylee
- Start date
I make it into fritter-type things. Fry some sliced onions and spices, add flour to the mash, add onions/spices, roll into balls, flatten and then shallow fry. Do okay in oven too I'm just impatient 
Also good for thickening soups, or add stock and fried chopped leaks , season and make potato soup.
Mash freezes well anyway
Also good for thickening soups, or add stock and fried chopped leaks , season and make potato soup.
Mash freezes well anyway
I make it into fritter-type things. Fry some sliced onions and spices, add flour to the mash, add onions/spices, roll into balls, flatten and then shallow fry. Do okay in oven too I'm just impatient
Also good for thickening soups, or add stock and fried chopped leaks , season and make potato soup.
Mash freezes well anyway
Ok ... lots of ingredients to taste ... but, how much flour do you add? You don't have to be exact.
And why do I have to roll it into my balls
I can't see how that would improve the taste
Sweat some onions, add some corned beef and then mix with the mash.........coat the mixture with some seasoned flour....dip in beaten egg, then breadcrumbs and fry until golden brown....a bit like fish cakes, but with corned beef.
Alternatively, you could add flaked fish...finny haddock if liked, some parsley and chives and then do the flour, egg and breadcrumb thing and you have some very tasty fish cakes.
Alternatively, you could add flaked fish...finny haddock if liked, some parsley and chives and then do the flour, egg and breadcrumb thing and you have some very tasty fish cakes.
Just throw it away. Disgusting stuff!
Going to all that trouble to use up a bit of second hand mash? Crazy.
Going to all that trouble to use up a bit of second hand mash? Crazy.
Like the idea of finny haddock ... Atho' I don't know if I can get it over here ... Always a fav of mine ... And you can use the bones as toothpicks
I suppose you could use salmon, or tuna.
Gordon....I was taught to use up leftovers(there is too much food wasted today because people do not know what to do with it, to make it usable)...and done in the right way you would not know they were leftovers........and anyway, it isn't second hand mash....it's leftovers.
Gordon....I was taught to use up leftovers(there is too much food wasted today because people do not know what to do with it, to make it usable)...and done in the right way you would not know they were leftovers........and anyway, it isn't second hand mash....it's leftovers.
If hairylee hadn't made too much in the first place(that's waste) there wouldn't be any leftovers.
By the time she can act on your suggestions it'll be three days old(that's dangerous).
I hate it when it's fresh but three days old-Yuck.
Vegetarian option...add grated cheddar cheese and spring onions.......and maybe a few frozen peas......flour, dip in beaten egg, then breadcrumbs and fry, grill or bake.
Put the leftover mash on top of cooked minced meat(lamb or beef). voila...shepherds pie/cottage pie.
Mix with grated cheese and onions and put into a pastry case......cheese and onion pie/pasty
Put the leftover mash on top of cooked minced meat(lamb or beef). voila...shepherds pie/cottage pie.
Mix with grated cheese and onions and put into a pastry case......cheese and onion pie/pasty
It is only dangerous if it hasn't been kept in the right conditions.(and if it isn't cooked at a high enough temperature)
And maybe there is a reason why there was leftovers...maybe someone who should have been dining didn't.
When deciding if food is not suitable for consumption, you look at it, smell it, and give some to you other half...if he survives then it should be oK to eat.
Gordon...way back when...there were no fridges or freezers....we regularly ate stuff that had been sat on the cellar head for days......we cut the green off the cheese.......did we come to any harm?
I can't speak for you...but I certainly didn't.
Honest Gordon the green stuff formed on the surface is good for you - it is a basic penicillin culture - I think. Let's have a bit of a cavalier attitude
Ok ... lots of ingredients to taste ... but, how much flour do you add? You don't have to be exact.
And why do I have to roll it into my balls
Lol I went into more detail than Marl
Sorry, I just tend to cook by trial and error, I love cooking.
Balls are just because I like balls (not really, just makes it easier to flatten them into neat shapes rather than raggy ones (stops them burning so much as well, but I reckon you know that
) I get really mad if I waste food!Or anything, for that matter-if I've the teeniest bit of leftovers I try to use it!
^^Yes this!
I totally agree-if it smells okay it should be okay to eat.I even use food that's past its best before date, I can't stand being fussy about things like that, I'm grateful that I have the choice when it comes down to it.
I take very little notice of 'sell by' dates. I use what god gave me and what has caused man to survive for so long....my eyes, and my nose.
The sell by dates were put on foods by the food industry(probably at the behest of a 'nanny' government) to make people distrust their senses and to throw perfectly good food away.(more profits in it for the food giants) This, while half of the world starves.
Because of my upbringing, I find food waste sinful. I throw away nothing that can be used. I was born recycling.
The sell by dates were put on foods by the food industry(probably at the behest of a 'nanny' government) to make people distrust their senses and to throw perfectly good food away.(more profits in it for the food giants) This, while half of the world starves.
Because of my upbringing, I find food waste sinful. I throw away nothing that can be used. I was born recycling.
J cover it with loads of grated cheese grill it and serve with baked beans,,,lovely jubbly..x