These can be a home for leftover mashed potato and Brussels sprouts, but they are so good, you may just want to cook fresh vegetables for them.
800g (about 1½ pound) agria potatoes, peeled
350g (12 oz) Brussels sprouts
1 large onion, finely chopped
1 cup grated cheddar cheese
2 Tbsp chopped flat-leaf parsley
1 Tbsp chopped marjoram (optional)
2 eggs, lightly beaten with a pinch of salt
Butter and oil for frying
1 Cut potatoes into large chunks, and cook in gently boiling salted water until tender. Drain and cool. Trim Brussels sprouts and cut a small cross on the bottom of each one. Plunge them into a saucepan of gently boiling lightly salted water and cook without a lid for 5 minutes, until about half-cooked. Drain and immediately refresh with several cups of cold water to halt the cooking process. Shake off excess water, then gently squeeze each one to get rid of excess water. Cut them in half then dry them on kitchen paper. Chop roughly.
2 Put potatoes in a bowl and squash them into a coarse purée with the back of a wooden spoon. Add chopped Brussels sprouts, onion, grated cheese, parsley, and marjoram, if using. Season with 1 teaspoon salt and freshly ground black pepper to taste. Mix in beaten eggs.
3 Shape into rough cakes and fry in sizzling butter and oil until golden and crunchy.
Serve these tasty and tender hash cakes with bacon or ham and a fresh tomato salad.
Photography Aaron McLean http://www.aaronmclean.com