Preparation
- Heat 2 tsp olive oil in a small pan and slowly cook 1 finely chopped garlic clove and 1 sliced red chilli for 8 minutes. Add 50g cranberries, 20ml vinegar, 50g sugar and 20ml water. Simmer gently for 25 minutes until it is thick and jammy.
- In a bowl, mix 250g roughly chopped leftover roast root veg and cabbage or sprouts with ¼ tsp ground turmeric, ¼ tsp ground cumin, pinch of chilli flakes and some seasoning. Blitz half the mixture in a food processor then mix everything together and form into 4 patties. Fry in a little oil for 2 minutes each side.
- Spread 4 slices of lightly toasted sourdough with 2 tbsp mayonnaise mixed with ½ grated garlic clove, then layer up each sandwich dividing up the patties, 2 tbsp of the chilli jam, 2 fried eggs, a small bunch of coriander leaves and 1 tbsp toasted chopped peanuts.
This Indian spiced bubble and squeak toasted sandwich adds a kick of heat to traditional leftovers, along with a little crunch from the peanuts.