written by Rebecca Goulter
It’s Boxing Day. You’ve woken up probably a little worse for wear, and after the effort of presenting the polished Christmas spread yesterday you are NOT in the mood for cooking. For, like, a week. However, the fridge is groaning with Tupperware and as the saying goes, waste not, want not.
Luckily for you, we’ve got three great recipes for you to transform your leftovers from drab to fab. Coming in at number one…
This little gem of a meal takes about 8 minutes to prep and 10 minutes to cook, and it a great breakfast after a hard night. It doesn’t require rigorous measurements either, so feel free to experiment with the ingredients!
Chuck together your leftover mashed potatoes, a cup of flour, some minced onion, salt and pepper. If you’ve got bacon, peas, carrots or corn add those ingredients in and mix together thoroughly. Divide the mixture into 1/3 cup patties, and cook on a greased frying pan on medium heat until brown on both sides. Serve once cool for a delicious leftover brekky!
Ham & Cheese Filo Roll
No one will know this flaky pocket of deliciousness is actually made from leftovers!
2 tbsp. olive oil
1 onion, chopped
2 cloves garlic, minced
1 cup basmati rice, uncooked
2 cups chicken broth
1 cup cubed cooked ham
½ cup sour cream
1 cup vegetables (leftover roast vegies, peas or corn work well)
1/3 cup butter, melted
12 sheets thawed filo dough
1 ½ cups cheddar, shredded
1. Preheat oven to 200°C. Sweat onion and garlic (in olive oil) in a medium saucepan until tender. Add rice and stir.
2. Add the chicken broth, place the lid on the pan and simmer for 15 minutes until the rice is cooked by absorption.
3. Add the ham, sour cream, 1/2 cup of the cheese, and vegetables to your rice mixture and stir until mixed.
4. Place one filo sheet on a baking tray and brush with butter. Layer five more filo sheets over the first sheet, brushing each with butter.
5. Spread half of the rice and ham mixture over one-third of the stacked filo, leaving a 1 inch border on three sides. Cover with half of the remaining cheese.
6. Begin to roll up the filo, starting with the long end. You’ll only be able to roll the dough over one and a half times; that’s okay. Using two spatulas, place on a baking tray with a rim (unless you like having melted butter make a mess of your oven). Brush with butter and cut a few slits in the filo roll. You should have enough ingredients to make two rolls, so repeat all of the steps mentioned previously.
7. Bake for approximately half an hour, until the rolls are golden on top. Set aside to cool for 10 or so minutes, then cut into thirds for manageable servings. The filling is piping hot, so be careful!
Turkey Tostadas with Spicy Mango Salsa
Whoever would’ve thought those traditional Christmas ingredients would come together to make such a zingy dish? I mean, it’s essentially a glorified Mexican-themed bubble and squeak but no one else has to know.
1 mango, diced
1 ripe tomato, diced
1 cucumber, diced
1 red onion, diced
juice of 2 limes
2 Tsp Tabasco sauce
1 Tbsp extra virgin olive oil
sea salt flakes and freshly-milled black pepper
2 avocadoes, crushed
2 cloves garlic, minced
½ Tsp ground cumin
8 white corn tortillas, fried until crisp
½ cup red cabbage, shredded
2 cups cooked turkey, shredded
1. In a large bowl, thoroughly mix together the mango, tomato, cucumber, onion, half the lime juice, tabasco and oil. Throw in a dash of salt and pepper for seasoning.
2. In a separate bowl, mix together the avocadoes, garlic, cumin and leftover lime juice. Throw down some more salt for taste.
3. Assemble your tostada as desired on the fried tortilla! Custom dictates cabbage, salsa, avocado mixture and turkey as the order. Spoon on some sour cream and sprinkle on some coriander (if you’re into that kind of thing) and serve.
There you have it guys! Three of our top Christmas leftover recipes. What’s your go to meal after Christmas? Let us know on Facebook.