Bubble and squeak featuring mashed potato

Sprouts are still in season.  For advice on cooking them see the Christmas cooking tips blog.  But sprout tops, those leaves at the top of whole stems of brussel sprouts, were the reason I made bubble and squeak on Boxing Day last year.  They are absolutely delicious, but you could substitute savoy cabbage.

Bubble and Squeak

1 large shallot, sliced finely lenthwise
Some sprout tops, washed and sliced into 1cm shreds
1 carrot, peeled and diced (quarter lengthways then slice into 5mm quarter-rounds)
Pinch dried herbs
Olive oil
Some mashed potato, not too loose.  Add in any leftover roast potatoes.
Well seasoned flour on a plate

For the mashed potato, peel the potatoes (Maris Pipers are great), cut into 2cm dice then boil until well cooked in heavily salted water.  Drain.  Return to the pan and place on the heat.  Shake to drive off the moisture.  Mash at this stage, with the saucepan on a board.  In another small saucepan, heat some butter, milk, cream and seasoning.  If you like add a garlic clove, unpeeled but flattened, to this pan for flavour.  Add as much liquid to the mash as required and beat with a wooden spoon for a few minutes.

Simmer the carrot pieces for a few minutes, or use leftover carrot.

In a medium saucepan, sweat the shallot in some olive oil until translucent.  Add the pinch of herbs, season and cook for another minute.  Add the shredded sprout tops, a couple of spoons of the carrot water, stir well, cover and sweat/steam for a few minutes to wilt the sprout tops.  Remove from the heat, allow to cool slightly and add the carrot and mash to the saucepan.  Season again if needed and mix.

Shape into decent sized round patties, dredge on both sides with the seasoned flour on the plate, and cook over a medium heat until well crusted, using plenty of butter.  Or potentially lard...