250g potatoes
10g butter
100g Brussels sprouts
15g plain flour
1 tbsp olive oil, for frying

Thai Chilli sauce. Ingredients below:
Chilies, finely chopped
1/2 cup rice vinegar
1/8 cup fresh ginger
1 cup sugar
3 garlic cloves chopped
2 tbsp chopped cilantro
1/2 teaspoon paprika
1/2 cup water
1 tablespoon fish sauce
1 tablespoon lime juice
1 teaspoon salt


Preparing thai chilli sauce:
Combine chopped chillie, sugar, water, rice vinegar, paprika, garlic and salt in a saucepan to boil. Then simmer until sugar dissolve and the mixture starts to thicken. Finally, add the fish sauce and lime juice and simmer for another minute.

Boil the potatoes for 15 minutes or until just tender, and drain. Add butter and mash well. Meanwhile, boil the sprouts for 3-5 minutes until just tender and shred finely.
Mix the sprouts with the potatoes and season to taste. Shape into 6 round cakes. Tip the flour onto a plate, and then coat the cakes, tapping off the excess.
Heat oil in a large frying pan fry the cakes in 2 batches for 2 minutes each side, turning carefully. Drain on kitchen paper and transfer to a baking sheet lined with greaseproof paper.
Heat oven to 190C and reheat the cakes for 15 minutes until hot through and crisp on the outside.
Serve with Thai Chilli Sauce