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Getting ahead of things. Bubble and squeak


OK, OK, I know its heresy. How on earth can you make get ahead bubble and squeak? By definition it needs to be made on boxing day from the left overs of xmas day .... but what if you've got 12 people coming and you dont know if you'll have enough and you dont want to cook an extra kilo of brussels and leave them sweating away in that rather gaseous state overnight.
Well welcome to my heretic trial, Gordon Ramsey's pre-made bubble and squeak 'cakes'
Lets hope they work!

Ingredients

1kg floury potatoes , quartered (I use King Edward)
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 1-2 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 (I did it in the Magimix)
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.

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.

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.

DONT FORGET THE SALAD CREAM!

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