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Bombay bubble & squeak bites

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

This recipe was created by Luke Willcox - New Product Development team.
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SEASON

Autumn/Winter

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COMPLEXITY

Simple

fork

PREPARATION TIME

10 minutes

cooking time

COOKING TIME

20 minutes

dinner

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

1
Pre-heat the oven to 200°C / Fan 180°C / Gas 6.
2
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.
3
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.
4
These can be made in advance and refrigerated prior to cooking. Serve with cold meats and tomato or onion chutney.

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