The perfect way to make use of the Sunday Roast left-overs (and to get the kids to enjoy their sprouts!). Could become a favourite Monday night tea.....
1. Put the leftover vegetables into a food processor and pulse until the vegetables are chopped roughly but not pureed.
2. Tip the chopped vegetables into a mixing bowl, add the mashed potato and Mr Huda's curry paste of your choice. Mix well together so the curry paste is evenly distributed throughout the mix.
3. Divide the mix into six equal portions and mould into fishcake shapes.
4. Heat the oil in a non stick frying pan and shallow the fry the bubble and squeak cakes for about 4-6 minutes on each side, until they are golden brown. Be careful not to heat the oil to smoking point, as it will make the cakes taste bitter if the oil burns.
Serve with sliced cold meat (left over from the Sunday joint if you have any still), salad and some mint and tamarind dressing made with Mr Huda's Mint and Tamarind spice mix.
