Here are two simple suggestions from FareShare chefs to recycle Christmas leftovers and cut food waste.
Chef Crickette’s Ham, Veggie & Potato patties
150g leftover cooked veggies, roughly chopped
800g potatoes, peeled, chopped & boiled
1 tbl wholegrain mustard
2 tbl fresh herbs e.g. chives, parsley, dill or whatever is left over
1 egg lightly beaten
Mash boiled potatoes and add herbs, salt and pepper, mustard, egg, veggies and ham. Massage into balls with wet hands to make up to 20 patties and dust with a little flour. Shallow fry in vegetable or canola oil for about 3-4 minutes on each side. Drain on paper towel and serve with salad.
Chef Chris’ Christmas Pizza
Make a quick pizza base:
2 cups flour
2 tablespoons yoghurt
2 tablespoons olive oil
Some water – about 1/3 cup.
¼ teaspoon salt
Put flour in a bowl and add salt. Mix yoghurt, olive oil and water together and add to flour. Mix to a firm dough (use a little more water if necessary). Push out thinly onto a pizza base (might make 2 small or 1 large).
Spray pizza base with olive oil and spread with tomato paste. Top with shredded cooked turkey, then cover turkey with grated tasty cheese. Layer with sliced capsicum, halved cherry tomatoes, leftover sliced roast pumpkin or anything else at hand. Spray again with olive oil.
Bake in a 200 degree oven till brown and crispy. If you have some, add rocket or baby spinach when the pizza comes out of the oven and let it wilt.
Delicious with the last dregs of Christmas cheer!