Brussels and squeak cakes
- By Jo Ingleby Jo Ingleby
Finely slice the sprouts. In a large bowl, thoroughly mash the potatoes. Mix with the sprouts. Gently fry spring onions and garlic in a splash of olive oil or a knob of butter until soft. Add the onions to the mash and stir in the grated cheese, horseradish, caraway and seasoning. Divide the mixture into 12 and roll into balls. Sprinkle polenta onto a large plate and roll the cakes around so they're well coated. Flatten slightly. Fry the cakes in a little oil, on each side, for roughly 5 minutes or until golden. Serve with a meal or as a nibble with your favourite dipping sauce.