Lamb Cakes

This weekend we made our annual visit to the Royal Berkshire Agricultural Show (or as we ill always know it the Newbury Show). As well as lots of animals on show in all their shampooed and primped glory, the craft tent full of glorious treasures there is the farm food tent. As usual we came back with the car loaded up with high quality meat, artisan chutneys and oils and far too many interesting ciders, vodkas and gins!
Last night we had a simple roast leg of lamb (the freezer was full and the lamb wouldn't fit) with some of the vegetables from the garden. Tonight I fancied something different rather than a straightforward salad.
Serves 2.

Ingredients:
3-4 medium potatoes, peeled, boiled and riced
Good handful of shredded or chopped coat roast lamb (beef would work as well)
Bunch of parsley finely chopped
1 egg, beaten
Salt & Pepper

Mix all the ingredients together and shape into four cakes about 1.5cm thick. Put in the fridge for 15 minutes to firm up.

Heat some oil in a pan and shallow fry until crispy and golden on both sides.

Serve with a punchy green salad with watercress and rocket in it. Add some quartered or halved tomatoes and some sliced raw mushrooms. Dress with a vinaigrette (I used a mix of raspberry vinegar and extra virgin olive oil).  

Turkey and Vegetable Soup

Yes we are still working our way through the Turkey - despite the best efforts of our three cats. This soup is refreshingly light and tasty. Serves 2 generously.

Ingredients
Large handful of cooked turkey chopped into bite sized pieces
1 parsnip, pealed, cored and diced
1 carrot, pealed and diced
1 clove garlic, crushed
A small bunch parsley chopped
1 teaspoon dried tarragon
750ml vegetable or chicken stock

Fry the onions and vegetables in a little olive oil for a couple of minutes. Add the turkey and tarragon. Add stock, bring to the boil then simmer for 20 minutes or until the vegetables are soft but not collapsing.
Add the parsley and check the seasoning. Serve with crusty bread.