Leftover Christmas lunch patties with gochujang mayo

Eliminate Christmas food waste with these easy patties. Filled with leftover roasties, veg, stuffing and meats, they make a great brunch

200g leftover roast potatoes, finely chopped

150g leftover cooked carrots or swede, finely chopped

150g leftover cooked Brussels sprouts, finely sliced

100g leftover cooked stuffing, finely chopped or crumbled

50g leftover cooked cabbage, or 2tbsp kimchi

1 garlic clove, grated

1tsp grated ginger

Splash of Tabasco

100g leftover cooked sausages, finely chopped

100g leftover roast turkey meat, shredded or finely chopped

50g cheese, grated (any kind) 2tbsp bread sauce or mayonnaise

1tbsp chopped herbs (coriander, parsley or chives all work well) 3tbsp plain flour

3tbsp semolina flour (or use an extra 2tbsp plain flour)

1tbsp toasted sesame oil

2tbsp rapeseed oil or leftover turkey drippings, plus extra for moulding

FOR THE GOCHUJANG MAYONNAISE

6tbsp mayonnaise 2-3 tbsp gochujang 1⁄2 lime, zested, plus 1-2tbsp juice 1

Heat the oven to 200C/180C fan/ gas 6. To make the gochujang mayo, whisk together the mayonnaise, 2tbsp gochujang and the lime zest and juice. Taste and add another 1tbsp gochujang if you prefer more spice. Set aside.

2

To make the patties, mash the potatoes well in a large bowl using a potato masher or fork. Add the carrots or swede, sprouts and stuffing and mash to combine. Stir in the cabbage or kimchi and season well. Stir in the garlic, ginger, Tabasco, sausages, turkey, cheese, bread sauce or mayonnaise and herbs, mixing everything well until evenly combined. Put the flours in a second shallow bowl. Lightly oil your hands, and mould handfuls of the patty mixture into burger-sized patties. If they start to fall apart, add a little more bread sauce or mayonnaise. Lightly dust the patties in the flour mixture, then flatten them slightly between your palms. 3

When all the mixture has been used (you should have about six to eight patties), heat the sesame and rapeseed oils in a heavy-bottomed frying pan or skillet over a medium heat. Fry the patties undisturbed for 2-3 mins, until they have a golden crust (you’ll need to do this in batches). Carefully flip and fry for another couple of minutes on the other side until golden. Transfer the fried patties to a baking tray and bake in the oven for 5 mins until deeply golden and crisp on the outside, and cooked through. Serve with the gochujang mayo.