60ml/4 tbsp sunflower oil or olive oil
1 medium onion, finely chopped
450g/1 lb floury potatoes, cooked and mashed
225g/8 oz cooked Brussels sprouts, finely chopped
1.Heat 30ml/2 tbsp of oil in a heavy frying pan. Add the onion and cook over a medium heat, stirring frequently, until softened but not browned.
2.In a large bowl, mix together the potatoes and cooked Brussels sprouts and season with salt and pepper to taste.
3.Add the vegetables to the pan with the cook onions, stir well, then press the vegetables mixture into a large, even cake.
4.Cook over a medium heat for about 15 minutes, until the cake is browned underneath.
5.Invert a large plate over the pan, and, holding it tightly against the pan, turn them both over together. Lift off the frying pan, return it to the heat and add the remaining oil. When hot, slide the cake back into the pan, browned side uppermost.
6. Cook over a medium heat for 10 minutes, or until the underside is golden brown. Serve hot, in wedges.