I’ve made these leftover cauliflower mash and red onion patties because we had leftovers from last nights dinner and feel that during these times we should try our hardest not to waste food, not that I would normally chuck food out but I made more than we’d normally eat for exactly this purpose. Plus (and don’t tell The Viking) I’m purposely making us both not eat second helpings. It both helps with our waistlines and also gives me leftover food to play with the next day!
I also want to try and help people be more inventive and playful in the kitchen. I’ve always said that most of us have a repertoire of roughly 5 dishes that we make on rotation. Nothing wrong with that when your average week is a jumble of comings-and-goings and all kinds of crazy but this ‘every day on repeat’ coronavirus lifestyle can get trying if we don’t pepper it with some variety.
So here’s some basic patties with some added ooomph. Firstly I made a cauliflower mash (recipe below.) It’s my new ‘go-to’ mash as it’s a healthy alternative to regular mash and has a wonderful flavour and consistency. Everything else is veg that we could get hold of, using up bits that need to be eaten before they go off.
for the cauliflower mash
- one head of cauliflower (frozen would work well)
- 3 or 4 small potatoes that needed eating
- 2 tablespoons mustard (I used Frenchie hot dog mustard but any will do.)
- 2 tablespoons butter
- 50g strong cheddar cheese
for the rest of the patties
- roughly 100g left-over cabbage (or steam 1/4 cabbage)
- 1 red onion – halved from root to tip and then thinly sliced
- 50g frozen peas
- 1 tablespoon barley flour (any flour will work)
- 1 large free-range egg – beaten
- oil and seasoning
to make the mash I steam the cauliflower and potatoes until very soft and then pour them into a large bowl and cover with a t-towel and let them steam slightly before blitzing them with the mustard, butter and plenty of salt and pepper. I use a hand blender and go at it in pulses rather than blitzing it until it’s too smooth. Stir in the cheese and then set it aside to cool
sauté the onion in a little butter and olive oil on a medium heat and then as it begins to brown, add some fresh herbs and salt and pepper. You want the onions to caramelise gently and this can take up to 15 minutes so let them cook and turn them frequently. Throw in the peas, stir them up and set them aside to cool
cut up the cabbage into thin slices, then add them to a large bowl along with everything else. Season well and stir very well, ensuring everything is well combined
oil your baking tray and then liberally oil your hands. Form the mash into patties. I went for 4 large ones but do as many as your mixture asks for
bake on 200C for 30 mins or until gloriously golden – I flattened them down slightly with a spatula halfway through, I also flipped them over after 20 mins.
eat and of course, enjoy!