30min
For the potato cakes:
400g leftover mashed Scotty Brand Potatoes
250g leftover roasted vegetables such as carrots and parsnips
125g cooked brussel sprouts
3 tbsps. chives, chopped
1 tsp garlic granules
Plain flour for dusting
Sunflower oil
Salt and pepper
For the bacon cranberry jam:
Jar of leftover cranberry sauce
2 rashers of streaky bacon (or whatever bacon you have in the fridge)
Put 400g leftover mashed Scotty Brand potatoes into a large bowl.
If you don’t have any mashed potatoes leftover, simply boil 400g Scotty Brand Potatoes for 15-20 minutes in plenty of salted water until cooked. Drain well and leave to steam dry for 5 minutes before adding a knob of butter, a splash of milk and some seasoning. Mash well and leave to cool. (You could also use left over boiled potatoes for this.)
Add any leftover roasted veggies you have in your fridge (parsnips and carrots are ideal but any vegetables would work well).
If you have some leftover brussel sprouts, finely slice them into shreds, fry in a little oil and add to the bowl.
Add chopped chives, garlic granules and some seasoning and mix well.
Shape the mixture into 11 patty shapes, lightly dust them with flour.
Shallow fry these in a little sunflower oil until golden and crispy on each side. Leave to drain on kitchen paper while you make the cranberry jam.
For the bacon cranberry jam, chop any leftover bacon, pancetta or lardons into small pieces and fry in a pan until golden and crispy.
Add any leftover cranberry sauce to the pan and stir well. Serve with the warm potato cakes and enjoy!
