Must-try recipes using yesterday’s leftovers

For the pockets
4 leftover rotis
2 tbsp flour
2 tbsp water
1 egg, whisked
¼ cup sesame seeds
Vegetable oil, to fry
Coriander-mint chutney

METHOD
1. For the filling, combine all the ingredients.
2. Use a 10 cm biscuit cutter to cut rounds out of the rotis.
3. Mix flour and water to form a paste. Place 1 tbsp paneer filling in the centre of each roti round. Brush the edges with the flour paste and pinch closed to seal.
4. Brush each pocket with egg and coat in sesame seeds.
5. Fry until golden, then drain on paper towel. Serve warm with coriander-mint chutney.

Hummus and roast vegetable wraps
Repurpose roast veggies and honour Meat-free Monday with this delicious, easy recipe.

SERVES 2 // COOKING TIME 20 min

INGREDIENTS
4 wraps, toasted
1 cup hummus
1 cup leftover roast diced beetroot and butternut
100g feta, crumbled

METHOD
1. Spread the wraps with hummus.
2. Add the roast vegetables and sprinkle the feta on top.
3. Fold the wrap and serve with fresh greens.

Creamy fish and pasta bake

SERVES 4 // HANDS-ON 20 min // HANDS-OFF 30 min

INGREDIENTS
1 garlic clove, peeled and crushed
1 tbsp olive oil
2 cups cream
1 cup chicken stock
½ cup dry white wine
Leftover fish, cut into chunks
1 cup frozen peas
2 tsp thyme leaves
Zest of 1 lemon
2 tbsp Dijon mustard
Salt and pepper
500g macaroni or penne, cooked
1 cup grated cheddar
½ cup breadcrumbs
2 bay leaves

METHOD
1. Preheat oven to 180°C.
2. Sauté garlic in oil for 1 minute. Watch it, as garlic burns quickly!
3. Add cream, stock and wine and simmer for 15 minutes.
4. Add fish, peas, thyme, lemon zest and mustard. Season.
5. Stir through pasta and cheese. Spoon into an ovenproof dish.
6. Cover with breadcrumbs and stick in bay leaves.
7. Bake for 30 minutes, until the top is brown and crispy and the fish is cooked.

TOMORROW FISHCAKES
SERVES 4 // HANDS-ON 20 min

INGREDIENTS
2 cups leftover grilled fish and pasta bake
1 potato, parboiled, peeled and grated
2 tbsp chopped coriander
¼ red onion, peeled and chopped
Salt and pepper
¼ cup flour
1 egg, lightly beaten
1 cup breadcrumbs
Vegetable oil, to fry

METHOD
1. Break up the leftover fish and pasta bake with a fork. Mix with the potato, coriander and onion. Adjust the seasoning to taste. Shape into 2 cm-thick fishcakes.
2. Dust the fishcakes with flour, dip in egg and breadcrumbs.
3. Heat oil in a pan and fry for 5 minutes on each side.
Cost per serving R2.50

Chilli-cheese burritos
There’s so much you can do with leftover mince, and we love this way of using leftover chilli con carne.

SERVES 4 // PREP TIME 25 min // COOK TIME 15 min

INGREDIENTS
4 tortilla wraps
Leftover chilli con carne
2 cups cooked rice
1 cup grated Cheddar
1 cup coriander
½ red onion, finely sliced

METHOD
1. Lay out the tortillas and spoon some chilli con carne into the centre of each. Top each with ½ cup rice and ¼ cup Cheddar, as well as some coriander and red onion.
2. Fold the two opposite sides inwards over the filling. Fold in a third side, tucking it around the filling. Roll up over the remaining loose side.
3. Heat some oil in a pan over medium heat. Add the burritos to the pan and warm for 3–5 minutes on each side, turning them carefully so they don’t come undone.