Sage & onion bubble & squeak

Ingredients

For 8 servings

• •20 g butter
• •10 sage leaves
• •4 rashers smoked streaky bacon finely chopped
• •1 small onion finely chopped
• •1 garlic clove crushed
• •250 -300g leftover cooked leafy greens such as brussels sprouts, cabbage or kale, finely chopped
• •450 g leftover mashed potatoes
• •4 c. à soupe sage & onion stuffing mix
• •2 c. à soupe milk
• •1 c. à soupe sunflower oil

Method

1. 1.Melt the butter in a non-stick frying pan over a medium heat and cook the sage leaves for 1-2 mins, flipping once until crispy. Remove to a plate and set aside. Fry the chopped bacon in the pan until it starts to turn brown, then stir in the onion and garlic, and cook for a further 5 mins.
2. 2.Stir in the cooked greens and cook for 5-7 mins until the edges start to take on colour. Tip the mixture into a bowl, then mix in the leftover mash, sage & onion stuffing mix with milk until well combined. Season well, then divide the mixture into six or eight portions and shape into patties.
3. 3.Return the pan to a medium heat and drizzle in the oil. Fry the patties in batches for 5-7 mins, pressing down on each one to ensure the base is flat, until dark brown. Flip and repeat until hot through and golden. Keep warm in a low oven as you cook the next batch. Serve with the crispy sage leaves on top.