Season well.ĭust your hands with flour, then shape the mixture into four small, flattish cakes.

Fry for a couple of minutes until softened, and then tip them into the potato mixture. Melt the butter in a frying pan over a medium heat and then add the spring onions. Shred the brussels sprouts and mix them with the potato.

Put the potatoes in a large, sturdy bowl, and mash them roughly. Small bunch of chives, finely chopped, to serve If you don't have enough left over, make up the shortfall with mash.Ģ50g roast potatoes (or a mix of roast potatoes and parsnips), roughly chopped Heat oven to 190C/fan 170C/gas 5 (or if you’ve roasted the ham, leave the oven on while it rests) and reheat the cakes for 15 mins until hot through and crisp on the outside.One thing to note: depending on how much fat you cooked your roast potatoes in initially, you may need to add a little more melted butter to bring the mixture together – use your judgment, and don't worry if they crumble slightly in the pan: those nice crispy bits are the cook's perk.Will keep in the fridge for up to 3 days or freeze for up to a month. Drain on kitchen paper and transfer to a baking sheet lined with greaseproof paper. Heat a 5mm depth of oil in a large frying pan and shallow-fry the cakes in 2 batches for 2 mins each side, turning carefully.Tip the flour onto a plate, then coat the cakes, tapping off the excess. Leave until cool enough to handle, then shape into 8 round cakes. Mix the sprouts with the potatoes and season to taste.Shake dry, then shred as finely as you can. Drain and cool quickly under cold running water.

Meanwhile, boil the sprouts for 3-5 mins until just tender. Boil the potatoes for 12-15 mins or until tender, then drain and return to the pan over a low heat for 1-2 mins to dry out.

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