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."
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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.
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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.
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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.
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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.