Jamie Magazine
By Anna Jones
20 mins
Super easy
makes 12
About the recipe
This recipe works with all sorts of greens, and any cheese left on your cheeseboard. A soft variety, such as brie or reblochon, works particularly well.
Recipe From
Ingredients
250g leftover cooked Brussels sprouts
2 handfuls of leftover cooked greens (100g)
½ a clove of garlic
1 lemon
a few sprigs of fresh dill
50g leftover cheese
3 large free-range eggs
Method
This recipe works with all sorts of greens, and any cheese left on your cheeseboard. A soft variety, such as Brie or Reblochon, works particularly well.
- Shred the leftover cooked sprouts and greens. Peel and finely chop the garlic, and finely grate the lemon zest. Pick and finely chop the dill.
- Put the shredded sprouts and greens into a bowl. Crumble in the cheese and add the garlic, dill and lemon zest. Add a good pinch of sea salt and black pepper, then mix well.
- Crack in the eggs and mix to combine.
- Place a large frying pan over a medium heat and add a generous lug of oil. Once the oil is hot, carefully lower in heaped tablespoons of the mixture and flatten them out into little patties.
- Fry for 2 to 3 minutes, or until the egg is beginning to set, then carefully flip and fry on the other side for 2 more minutes, until the egg is completely cooked.
- Halve and serve the lemon on the side for squeezing over.
Tags
