Served with my coleslaw (cabbage version) and some BBQ sauce on the side. 2013 photo.
These were absolutely delicious, I initially only tried them to use up some leftover brussel sprouts from Christmas but they are so good I now buy sprouts especially for them.
Note - I have since made these with cabbage as well and they are just as good!
I'm rather ashamed to admit that this is a Gordon Ramsey recipe but pleased to admit that it's my addition of spring onion that really makes these, take that Gordon! Anyway, it is a very good recipe to give credit where credits due and while I would like to say that I have some amazing sauce recipe to serve these with, I honestly love them with ketchup or BBQ sauce :-)
Makes 4 good sized cakes:
270g unpeeled weight mashing potatoes (vivaldi mashing potatoes very good for this)
2 tsp (10g) vegan margarine
135g brussel sprouts or cabbage
1 Tbsp flour
1/4 tsp salt
10 - 12 grinds of black pepper
1 spring onion, finely chopped
olive oil to fry
Peel and quarter the potatoes then boil in salted water for about 20 minutes. Drain and return to the pan for 1 -2 minutes on low heat to dry out slightly. Mash with the margarine, then add the salt, pepper and spring onion. Meanwhile, wash and pat dry the sprouts. Slice the bottoms off then cut in half, removing and skins that fall off. Cook in boiling salted water for 5 minutes then drain, rinse in cold water then plunge into ice water. When cool, pat dry then grate the sprouts with a grater and add to the potatoes, mix well.
(If using cabbage, simply slice the cabbage up and simmer in salted water until tender, about 5 minutes, drain well and let cool then roughly chop.)
With slightly oiled hands shape into four patties....
dredge in the flour.....
Then fry in about 5mm olive oil on medium heat until golden and crisp both sides.