1. Finely chop the leftover vegetables and/or fish/meat by hand. There may still be some structure, but preferably no bigger than 5 mm.

2. Dice the onion and mince the garlic. Allow to sweat on medium heat in a pan. Then add the chicken stock. 

3. Heat up the leftover mix in the chicken stock on medium-high heat. As soon as the stock starts to boil, add the leftover potatoes on top, don’t stir, turn down the heat to medium and allow the white chicken stock to evaporate. Your potatoes will heat through the vapor.

4. Now, mash everything together until you obtain a solid and homogenous mash. Transfer this mash to a cold trey and flatten it evenly to a thickness of about 2 cm.

5. Divide into 8 portions and allow to cool 

6. Pouch the eggs (see “Tips and tricks“)

7. Meanwhile, form the mash into hamburger shapes and bake them on both sides. Then put them in a pre-heated oven (180°C) for about 5 minutes.

8. Serve the pouched egg on top of the potato burgers.