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Shallot & sprout bubble & squeak cakes

Shallot & sprout bubble & squeak cakes

If this isn't a fantastic recipe to use up your Christmas leftovers, then I don't know what is! Just add shallots to your sprouts and mash up your roasties!

Serves: 4

What you need:

  • 500g cold mashed potato
  • 150g peeled sprouts, shredded
  • 150g shallots, peeled and diced
  • Sea salt and black pepper
  • 75g butter
  • Nutmeg to taste
  • Olive oil for cooking
  • Flour for making patties

What you do:

  1. Melt the butter in a frying pan with half a tablespoon of olive oil. Add the shallots, and fry gently till golden brown but not crisp.
  2. Toss in the sprouts and stir fry with the shallots until just softened.
  3. Mix in a bowl with the mashed potato.
  4. Season with salt, pepper and nutmeg. Allow to cool.
  5. Divide the mixture into four patties using plain flour on your hands to help shape the mixture.
  6. Fry the patties in olive oil and a little butter until golden brown on both sides. This takes 5-6 minutes.

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UK shallots

UK shallots are amongst the finest in the world with a uniquely mild, sweet flavour. Used for centuries as an important ingredient in both western and eastern cooking to add flavour, sweetness and piquancy, shallots turn savoury recipes into something really special.

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