Ingredients
1kg floury potatoes, quartered
40g butter
500g brussels sprouts, trimmed
50g plain flour, seasoned with salt and pepper
olive oil for frying
Method
Boil the potatoes for 12-15 mins or until tender, then drain and return to the pan over a low heat for 1-2mins 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.
Mix the sprouts with the potatoes and season to taste. Leave until cool enough to handle, then shape into 8 round cakes. Tip flour on to a plate, then coat the cakes, tapping off the excess.
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.
Heat oven to 170C fan/gas 5, and rehat the cakes for 15 mins until hot through and crisp on the outside.
Notes
268 calories, 5g protein, 29g carbs, 15g fat, 4g saturated fat, 4g fibre, 3g sugar, .11g salt.