Ingredients:
- 480 ml leftover mashed potatoes
- 240 ml leftover cooked vegetables (cabbage, carrots, etc.)
- 120 ml chopped olives
- 60 g crumbled feta cheese
- 15 ml olive oil
- Salt and pepper to taste
Method:
In a large bowl, mix together mashed potatoes, cooked vegetables, olives, feta cheese, salt, and pepper. Heat olive oil in a large skillet over medium heat. Add the potato mixture to the skillet and press it down with a spatula. Cook for 10-15 minutes until the bottom is golden brown, then flip and cook the other side.
Recycling Tip: Compost any leftover vegetable scraps and recycle the olive jar.