Gordon Ramsay's Bubble & Squeak Cakes

Total Time: 30 mins Preparation Time: 20 mins Cook Time: 10 mins

Ingredients

• Servings: 8
• 1 kg floury potato, quartered (i use king edward)
• 40 g butter
• 500 g brussels sprouts, trimmed
• 50 g plain flour, seasoned with
• salt and pepper
• olive oil, for frying

Recipe

• 1 boil the potatoes for 12-15 mins or until tender, then drain and return to the pan over a low heat for 1-2 mins to dry out. add the butter and mash well. meanwhile, boil the sprouts for 3-5 mins until just tender. drain and cool quickly under cold running water. shake dry, then shred as finely as you can.
• 2 mix the sprouts with the potatoes and season to taste. leave until cool enough to handle, then shape into 8 round cakes. tip the flour onto a plate, then coat the cakes, tapping off the excess.
• 3 heat a 5mm depth of oil in a large frying pan and shallow-fry the cakes in 2 batches for 2 mins each side, turning carefully. drain on kitchen paper and transfer to a baking sheet lined with greaseproof paper. cool, cover and chill or freeze. will keep in the fridge for up to 3 days or freeze for up to a month.
• 4 heat oven to 190c/fan 170c/gas 5 (or if you’ve roasted the ham, leave the oven on while it rests) and reheat the cakes for 15 mins until hot through and crisp on the outside.