These crisp veggie cakes made with leftover Pan-Roasted Brussels Sprouts with Bacon and shredded Yukon Gold potatoes are the perfect accompaniment to a grilled steak—especially when topped with garlicky mayonnaise.
SERVES 3
PREP: 20 minutes COOK: 15 minutes TOTAL: 35 minutes
Preheat the oven to 200°F.
Place the shredded potatoes in a medium bowl and add hot water to cover. Let stand for 10 minutes. Drain the potatoes in a colander. Rinse with cold water and drain well. Use paper towels to squeeze as much liquid as you can from the potatoes.
In a medium bowl, whisk together the eggs, almond meal, salt, and pepper. Place the Brussels sprouts mixture in a large bowl. Stir the egg mixture into the sprouts mixture. Add the potatoes and mix well.
Heat a lightly oiled nonstick griddle or very large ceramic nonstick skillet over medium heat. For each cake, spoon about ½ cup of the sprout mixture onto the griddle (you should have enough for six cakes). Evenly press and round the edges with the back of a spatula or spoon to form a cake that’s about ½ inch thick. Cook the cakes, three at a time, turning them once, until golden brown and heated through, 3 to 4 minutes per side. Keep the finished cakes warm in the oven while cooking the remaining three cakes.
If desired, stir together the mayonnaise and the garlic and serve with the warm cakes.