We had a roast chicken last night so tonight I stripped the rest of the meat off the bones and made some rissoles. We had one sweet potato which had escaped from the pack and hid at the back of the cupboard until I found it a couple of days ago. I had roasted the sweet potato at the same time as the chicken. I already had some leftover roast potato and roast butternut squash in the freezer so between them they took care of the 'potato' part of the recipe.

We didn't have any onions left but we did have half a leek and some garlic so I finely sliced both and fried them until they softened, along with the last fresh chilli from our own plants. I mashed the potato/squash mixture and stirred in the vegetables, the finely diced chicken and some chicken stock powder. When I did a 'test fry' of about a teaspoon of the mixture to check for seasoning, it cooked crispy on the outside but stayed a bit too soft inside so we added a small egg and a small amount of flour to stiffen the mixture.

We shaped the rissoles and coated them in breadcrumbs before frying them for about 5 minutes on each side.