Preheat the oven to 160C/150C fan/gas mark 3. As soon as the mixture is cool enough to handle, form it into 12 patties. Mash the potatoes with the butter and add the sprouts and herbs. Steam or microwave the sprouts until tender, then halve or quarter them. Set over the lowest heat possible for about 4-5 minutes so the potatoes can dry out a bit. Crumple a clean tea towel and put this on top of the potatoes. Boil the potatoes till tender, drain, then put them back in the saucepan. Place on a baking sheet, cover with cling film and put in the fridge to firm up. With wet hands, form this into 12 balls, then flatten them into patties. For the sausage cakes, put everything into a large bowl along with lots of seasoning and mix with your hands. German mustard, pickled red cabbage (either sweet or sour) and dill pickles to serve. Either olive oil or groundnut oil for frying. Chopped leaves from 4 sprigs of tarragon. 300g Brussels sprouts, outer discoloured leaves removed and bases trimmed. Prep time: 20 minutes | Cooking time: 50 minutes SERVES The flavourings for these need to be assertive, so don’t baulk at a tablespoon of mustard. I use Löwensenf sweet German mustard for this – avoid any that are marked ‘extra hot’! I use sausage meat to make the frikadellen, rather than minced pork. 
I know that bubble and squeak is usually a vehicle for leftovers, but I much prefer it freshly made.
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