Mozzarella, sprout and potato cakes

These little patties are a great way to use up christmas leftovers.

Mozzarella, sprout and potato cakes
serves 4

900g potatoes, peeled and cut into chunks
335g brussel sprouts, trimmed
25g butter
6 spring onions, chopped
1 large egg, beaten
pinch of nutmeg
100g mozzarella, cut into 8 cubes
50g polenta
2 tbsp oil
175ml cranberry sauce
2 tbsp red wine vinegar

Boil the potatoes for 20 minutes, drain. Cut a cross in the base of each sprout and boil in another pan for 8 minutes, drain. Mash the potatoes and sprouts. Mix with butter, spring onions, egg, nutmeg and seasoning.

Shape into 8 cakes. Press a cheese cube in the middle of each to enclose. Coat in polenta. Heat the oil and fry for 3 minutes on each side. Heat cranberry sauce and vinegar in a pan. Serve with cakes.