Make the most of your Christmas leftovers with these easy patties. Filled with leftover roasties, veg, stuffing and whatever else you couldn’t fit in from your Christmas feast, these are perfect for a quick Boxing Day brunch.

Prep: 15 mins

Cook: 25 mins

Makes: 6-8 patties

Ingredients

• 200g leftover roast potatoes
• 150g leftover carrots/swede
• 150g leftover Brussels sprouts
• 100g leftover stuffing
• 200g leftover meat or meat alternatives
• 50g leftover cabbage
• 50g grated cheese of your choosing
• 1tbsp chopped herbs of your choosing
• 1 garlic clove
• 1 tsp ginger
• Splash of hot sauce (we recommend Ginger Beard Preserves Fermented Scotch Sriracha)
• 2 tbsp mayo
• 5 tbsp plain flour
• 3 tbsp oil

Method

1. Preheat the oven to 200C / 180°C (Fan) / Gas Mark 6.
2. Mash the potatoes, finely chop all the leftovers, grate the garlic and ginger and mix well in a big bowl with the cheese, herbs, hot sauce, mayo and a pinch of salt and pepper.
3. Put the flour in a shallow bowl. Lightly oil your hands, making the mix into even patties. Add more mayo to bind if needed. Dust the outside of the patties with flour.
4. Add 2 tbsp oil to a frying pan on medium heat. Fry the patties each side for 2 minutes until golden.
5. Pop them in the oven for 5 mins to crisp up.
6. Whilst they’re in the oven, choose your sauces. Our favourite is Ginger Beard Preserves Fermented Scotch Sriracha. If it’s a bit spicy for you, mix it with some mayo to cool it down.

We like to serve it with avocado, spring onions and a fried egg. Enjoy!