300g leftover roast potatoes, carrots and parsnips.

150g Leftover brussel sprouts or cabbage

One leek finely sliced

Knob of butter

2 tbsp plain flour

  1. Put the leftover roast veg in a large bowl, and mash them roughly.
  2. Shred the brussels sprouts and mix them with the mashed veg.
  3. Melt the butter in a frying pan over a medium heat and then add the leeks.
  4. Soften them gently for around 10 minutes.
  5. Add the leeks to the veg mixture and season well.
  6. Dust your hands with flour and shape the mixture into small cakes.
  7. The mixture should make around 4 but obviously depends on how much you have leftover!
  8. Dust the cakes lightly with flour, and pour enough oil into your frying pan to just coat the bottom.
  9. Warm the pan over a medium heat until the oil is hot enough, then add the cakes.
  10. Fry for about three minutes on each side, until they have a golden crust.
  11. Serve with eggs and leftover ham for a dinner or bacon/smoke salmon for breakfast!