Bubble & Squeak ... What a name for using up leftover vegetables! This makes a great home for leftover mashed potato and Brussels sprouts, but I warn you, they are so good, you may just want to cook fresh vegetables for them. Or, make them a home for leftover roast lamb.
800g (about 1½ lb) agria potatoes, peeled 350g (12 oz) Brussels sprouts 1 large onion, peeled and finely chopped 1 cup grated cheddar cheese 2 Tbsp chopped parsley 1 Tbsp chopped marjoram (optional) 2 medium (size 6) free-range 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 tender about half the way through. Drain sprouts and immediately refresh with several cups of cold water to halt the cooking process. Shake off clinging water, then gently squeeze each one to get rid of excess water. Cut them in half then dry on paper towels. 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 12-15 rough cakes and fry in sizzling butter and oil until golden and crunchy.
To turn these into a substantial main course, and to use up leftover roast lamb, add 1-2 cups chopped roast lamb, increase potatoes to 1kg (about 2 lb), cheese to 1½ cups, add an extra egg, and more seasoning. Shape into 20 cakes and fry as above.
To turn into a gratin, layer mixture into a buttered shallow ovenproof dish, scatter with panko crumbs and grated parmesan cheese, dot with butter and bake for about 30 minutes in a hot oven.