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Gordon:"This is a brilliant way to use up leftover Brussels sprouts, or you can cook them from scratch – it takes only an extra 3 minutes to parboil or steam them. Alternatively, you can make the bubble and squeak using cooked, shredded Savoy cabbage and spring onions. Eat them on their own, or topped with a fried or poached egg and a couple of crispy bacon rashers."

  1. Add the potatoes to a saucepan of salted water, bring to the boil and cook for 12–15 minutes until tender. Meanwhile, finely shred the cooked Brussels sprouts.

  2. Drain the potatoes and push them through a potato ricer, or mash thoroughly using a potato masher. Return to the pan and stir over a low heat for 1–2 minutes, to dry them out. Add the butter to melt and mix well, then take off the heat.

  3. While the potatoes are still warm, mix in the shredded Brussels sprouts. Season well with salt and pepper to taste. Tip the flour onto a plate and season with a pinch each of salt and pepper. Shape the potato and sprout mixture into 10–12 round patties and lightly coat with seasoned flour.

  4. Heat a 5mm depth of olive oil in a large frying pan. In batches, shallow-fry the savoury cakes for 2 minutes on each side or until golden and crisp. Drain on kitchen paper and sprinkle over a small pinch of salt. Serve at once, on warmed plates.