A great English classic made using leftovers, this oddly named dish can be created with whatever vegetables you have to hand. It is a great way of using up your veg and as with most leftover dishes, is even better than the original.
You can serve it as a whole and cut into slices to serve or shape into individual cakes and fry. It is a fantastic accompaniment to sausages, pork chops, bacon, or even a full English! For a light lunch, serve with salad and poached eggs.
This recipe shows you how to make the dish from scratch but if you have leftover mashed potato or roast and boiled vegetables then you can skip the beginning steps and jump straight to the frying it all up.
- 6-7 Charlotte potatoes
- 1 Tbsp cream cheese
- 1 leek, washed, trimmed and finely sliced
- ½ red onion, sliced
- ½ head broccoli, cut into florets with stalk trimmed and chopped
- Salt and freshly ground black pepper
- 1 tsp English mustard
- 3 spring onions, sliced
- 2 Tbsp butter
- Boil potatoes, skin on, in a large pan of salted water until tender. Drain, return to the pan and allow to steam for 2 minutes then mash with the cream cheese and mustard until fairly smooth.
- Melt 1 Tbsp butter in a large frying pan. Cook leeks and onion until soft and melting, about 10 minutes.
- Boil or steam the broccoli until just tender. Drain and allow to steam for 2 minutes then roughly chop up and add to the potato along with the leek, red onion and spring onions.
- Season and form into 4 cakes. Heat remaining butter in a non-stick frying pan and cook cakes on each side for 2 minutes until golden and crisp at the edges.
These are fantastic with thick, beefy onion gravy for a warming meal or with hollandaise as a light meal.