Bubble and Squeak Cakes

"Taking peasant food to the level of art," was how LCBF described tonight's potato/brussels sprouts combo. British comfort food, Bubble and Squeak is usually made with cabbage, but since last week's farm box left me with a surplus of sprouts . . .
Recipe after the jump:
Bubble and Squeak Cakes
(note: since this is a recipe usually used with leftovers, the actual amount of sprouts/potatoes doesn't really matter--use as much as you like/have)
2-3 medium (or 5 small) potatoes
a dozen or so brussels sprouts, cleaned and trimmed
2-3 tbl butter
~3/4 c. flour
salt & pepper
olive oil for frying

Peel potatoes and cut into quarters. Place into large pot of boiling water and cook until soft (about 15 min).

While potatoes are cooking, shred clean and trimmed sprouts (food processor works brilliantly). Cook shredded sprouts in a large pan with about 2/3 c. water until just tender (8-10 min). Drain any excess water.

When potatoes are cooked, drain well in a colander. Wipe excess water out of pot and return potatoes to it. You don't want excess moisture in your potatoes or sprouts or the cakes won't stick together as well, so you can heat the potatoes a bit in the pot (without water) to dry them out a little. Add butter, salt & pepper, and mash well.

Add cooked, drained sprouts to mashed potatoes and mix together well, seasoning with salt & pepper.

Spread flour out on a plate (mix some salt & pepper in with the flour if desired). Using your hands, form thick cakes with the potato/sprout mixture, coating both sides with flour as you go.

Heat about 1/4" of olive oil in a pan. Fry cakes until nicely browned--about 3-4 min. a side. Drain on paper towels.

We had these with a simple side salad of rapunzel and blackberries. Delicious! Comfort food, indeed.