Leftover Christmas lunch patties with gochujang mayo

• leftover roast potatoes200g g

  finely chopped

• leftover cooked carrots150g g

  or swede, finely chopped

• leftover cooked Brussels sprouts150g g

  finely sliced

• leftover cooked stuffing100g g

  finely chopped or crumbled

• leftover cooked cabbage50g g

  or 2 tbsp kimchi

• garlic clove↗1

  grated

• grated ginger1 tsp tsp
• Tabasco↗splash of
• leftover cooked sausages100g g

  finely chopped

• leftover roast turkey meat100g g

  shredded or finely chopped

• cheese↗50g g

  grated (any kind)

• bread sauce2 tbsp tbsp

  or mayonnaise

• herbs1 tbsp chopped tbsp

  (coriander, parsley or chives all work well)

• plain flour↗3 tbsp tbsp
• semolina flour↗3 tbsp tbsp

  (or use an extra 2 tbsp plain flour)

• sesame oil↗1 tbsp toasted
• rapeseed oil↗2 tbsp

  or leftover turkey drippings, plus extra for moulding

• mayonnaise↗6 tbsp
• gochujang↗2-3 tbsp
• lime↗1⁄2

  zested, plus 1-2 tbsp juice

Step-by-step instructions

1. 1

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

2. 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. 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.