77g pancetta or chopped smoked bacon pieces
3-4 shallots chopped
1 garlic clove, crushed
½ red chilli, finely chopped
1 tsp garam masala
350g cooked mashed potato
15 cooked Brussels sprouts, chopped
Black pepper to season
Chopped coriander to garnish
1 Pre-heat the oven to 180oC.
2 Fry the pancetta or bacon and shallots in butter for 2-3 minutes, add the garlic and chilli and cook for a further 30 seconds.
3 Place into a bowl, stir in the mash and Brussels sprouts. Mix well and season and divide the mixture between 6 well- greased Yorkshire pudding tins. Bake in a preheated oven 180oC Fan/ Gas 5 for 15-20 minutes.
4 These can be made in advance and refrigerated prior to cooking. Serve with cold meats and tomato or onion chutney.
This is a great way to use up leftover mashed potato and Brussels sprouts.
Recipe courtesy of Seasonal Spuds