In this recipe, I use equal parts potato and meat but vary that according to what you have – slightly overcooked and sticky steamed rice works well too. Cooked chicken thighs or roast shoulder of lamb are equally ace in this. If you can’t find pumpernickel and you have a local baker making sourdough rye, use that. Otherwise, blitz Ryvita to crumbs in the food processor.
For the recipe head over to the Good Food Australia website.
