Overestimated how much porridge you could fit in and cooked too much? Don’t chuck it out! Use up the rest in these savoury porridge wedges.
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Breakfast
2
1
20 minutes
Overestimated how much porridge you could fit in and cooked too much? Don’t chuck it out! Use up the rest in these savoury porridge wedges.
2 cups leftover porridge (preferably cooked in stock)
1/2 cup Cheddar cheese
butter, for frying
4 rashers bacon, rind removed
1 small avocado, cut into slices
1 tablespoon chia seeds (if needed)
Heat leftover porridge in a small pot on medium heat and add in cheese. Stir until combined. If your mixture is a bit soggy, add 1 tablespoon of chia seeds.
Line a container with baking paper. Scoop porridge mixture into the container and press it down and smooth over the top. Transfer to the fridge for 1 hour or overnight to firm up. Once chilled, remove from the container and slice into four chunky wedges.
Heat a frying pan on medium heat and add enough butter to coat the pan. Add in the porridge wedges and fry on both sides until golden. Once cooked, place on a plate ready to serve.
Add the bacon rashers to the same frying pan and cook on both sides until crispy. Serve with the porridge wedges and a side of avocado.
Don’t have any leftover porridge? Make it yourself: heat 1 1/4 cups rolled oats with 3/4 cup stock and 1 1/2 cups of water. Stir and cook on low to medium heat until the liquid has absorbed.
Overestimated how much porridge you could fit in and cooked too much? Don’t chuck it out! Use up the rest in these savoury porridge wedges.
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