This old-time British recipe was a hash of roughly chopped leftover vegetables fried in drippings. It got its name because of the sound it makes while cooking. our version is small vegetable pancakes, a lot easier to handle. It can also be made with cabbage.4 potatoes, peeled and cubed
8 oz Brussels sprouts
1 onion, finely chopped
1/4 cup butter
1/2 tsp salt
1/4 tsp black pepper
1 egg, lightly beaten
1/4 cup vegetable oil
In saucepan, cook potatoes in salted water until soft; drain and coarsely mash. Cook Brussels sprouts until tender; drain, cool slightly and chop coarsely. In large skillet, cook onion in tbsp of butter until softened, about three minutes.
In bowl, combine potatoes, sprouts, onion mixture, salt and pepper. Add beaten egg and mix well. Using wet hands, shape by 1/4 cupfuls into patties.
In a large skillet, heat tbsp of oil and 1 tbsp of the remaining butter over medium heat; cook patties until golden brown on each side. Repeat with remaining patties, oil and butter.