I had a lot of leftover sprouts and mash potato on Boxing Day a few years ago, plus plenty of eggs and bacon in the fridge...and ended up making these Brussels & Squeak Cakes! The kids love them and we often have them throughout the year because they are cheap and easy to make and taste delicious!
Boil potatoes in saucepan until softened, then mash with a knob of salted butter, tbsp of milk and some cracked black pepper. Boil sprouts for about 6 mins. Leave the mash and sprouts to cool. Once the sprouts are cold shred them up with a sharp knife.
Fry smoked pancetta in non-stick saucepan until crispy then leave to cool and drain on kitchen paper. Once cold snip with scissors into small pieces.
Once all ingredients are cold (usually made with leftovers from Christmas dinner), place them in a large bowl and mix with hands until it all comes together.
Shape a small handful of the mixture into a ball and then flatten into a burger/pattie shape.
Place seasoned flour on a plate or bowl and dip in both sides of each potato cake, brushing off the excess.
Heat 1 tbsp of veg oil and remaining knob of butter in a large frying pan and fry the potato cakes until golden brown & crispy on each side.
Whilst the potato cakes are cooking, heat the remaining oil and fry the eggs.
Serve the potato cakes with the fried eggs on top and enjoy!
This is an ideal recipe to use up Christmas dinner leftovers. Great for breakfast/brunch too. Cabbage can be a substitute for the sprouts and you can even add in some chopped spring onions too. You can always make poached eggs if you prefer.
Please note: this recipe has been created and uploaded by a member of the Tesco Real Food online community. Tesco does not test customer recipes so cannot accept responsibility for the content, validate the results or answer queries regarding them.