Ingredients

• 450g/1lb potatoes, cubed
• 175g/6oz Brussels sprouts, trimmed and sliced
• 1 tbsp vegetable oil
• 1 onion, thinly sliced
• 1 garlic clove, finely chopped
• 50g/2oz mature Cheddar, grated
• 2 tbsp fresh parsley, chopped
• 1 egg, beaten
• few drops Tabasco sauce
• 2 tbsp plain flour
•   seasoning
•   vegetable oil, for frying

Method

1. Cook the potatoes and sprouts together, allowing the potatoes to steam for 10 minutes. Drain potatoes well.
2. Meanwhile, heat the oil in a small frying pan and gently cook the onion and garlic for 5 minutes until softened.
3. Place sprouts and potatoes in a large bowl and mash well. Stir in onion, garlic, cheese, parsley, beaten egg and Tabasco. Season to taste.
4. With floured hands, shape into 8 round patties. Shake off excess flour, shallow fry for 5 minutes each side until crisp and golden. Drain on kitchen paper.

Notes