(At this stage they can be refrigerated if necessary.)ĭust the cakes lightly with flour, and pour enough oil into your frying pan to just coat the bottom. 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 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.
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