2 cups leftover cold roast pork
3 large potatoes, peeled
2 tsp unflavoured vitamin C powder
125 g unsalted butter, melted
1 cup vintage cheddar cheese,grated
¼ cup grated Parmesan
½ bunch dill, chopped
sea salt flakes and freshly ground black pepper
apple sauce, to serve
aioli, to serve
mixed salad leaves, to serve
- Shred leftover pork finely, then put in a large bowl. Grate potatoes on coarse blade of a box grater, then squeeze out as much moisture as possible. Mix with vitamin C powder, then add to pork.
- Mix butter, cheeses and dill with pork, then season generously. Toss to combine, then cook about ½ a cup at a time in a pre-heated waffle iron for 6-8 minutes, until deep golden and crunchy. Serve with apple sauce, aioli and mixed salad leaves.