Leftover Christmas lunch patties on a plate with gochujang mayo

Leftover Christmas lunch patties with gochujang mayo

  • loading...
Magazine subscription – 3 issues for just £5
  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Makes 6-8 patties

Eliminate Christmas food waste with these easy patties. Filled with leftover roasties, veg, stuffing and meats, they make a great brunch on Boxing Day

Nutrition: Per serving (8)
NutrientUnit
kcal433
fat31g
saturates5g
carbs26g
sugars4g
fibre3g
protein11g
salt0.7g
Advertisement

Ingredients

For the gochujang mayonnaise

  • 6 tbsp mayonnaise
  • 2-3 tbsp gochujang
  • 1⁄2 lime, zested, plus 1-2 tbsp juice

Method

  • STEP 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.

  • STEP 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.

  • STEP 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.

Goes well with

Recipe from Good Food Vegetarian Christmas, December 2020

  • Comments, questions and tips

    Rate this recipe

    What is your star rating out of 5?

    Choose the type of message you'd like to post

    Choose the type of message you'd like to post

    Overall rating

Sponsored content