Bombay bubble & squeak bites

This is a great way to use up leftover mashed potato and Brussels sprouts.

This recipe was created by Branston NPD team.

SEASON

Autumn/Winter

COMPLEXITY

Simple

PREPARATION TIME

10 minutes

COOKING TIME

20 minutes

SERVES

Serves 3

Ingredients

350g cooked mashed potato (Desiree is a great masher, but any creamy all-rounder would be fine)
15g butter
77g pancetta or chopped smoked bacon pieces
3-4 shallots, chopped
1 garlic clove, crushed
½ red chilli, finely chopped
1 tsp garam masala
15 cooked Brussels sprouts, chopped
Black pepper to season
Chopped coriander to garnish

Method

Pre-heat the oven to 200°C / Fan 180°C / Gas 6.

Fry the pancetta or bacon and shallots in butter for 2-3 minutes, add the garlic and chilli and cook for a further 30 seconds.

Place into a bowl, stir in the mash and Brussel sprouts. Mix well and season and divide the mixture between 6 well-greased Yorkshire pudding tins. Bake in the preheated oven for 15-20 minutes.

These can be made in advance and refrigerated prior to cooking. Serve with cold meats and tomato or onion chutney.

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