Description

This recipe transforms your leftover Christmas lunch into delicious, crispy patties served with a spicy, tangy gochujang mayo. Combining roast potatoes, cooked vegetables, stuffing, sausages, turkey, and cheese, these patties are pan-fried to a golden crust and finished in the oven for perfect crispness. The gochujang mayo adds an exciting Korean-inspired kick to this comforting dish — perfect for using up leftovers in a flavorful and satisfying way.

Ingredients

Scale

For the Patties

200g leftover roast potatoes, finely chopped
150g leftover cooked carrots or swede, finely chopped
150g leftover cooked Brussels sprouts, finely sliced
100g leftover cooked stuffing, finely chopped or crumbled
50g leftover cooked cabbage, or 2 tbsp kimchi
1 garlic clove, grated
1 tsp grated ginger
splash of Tabasco
100g leftover cooked sausages, finely chopped
100g leftover roast turkey meat, shredded or finely chopped
50g cheese, grated (any kind)
2 tbsp bread sauce or mayonnaise
1 tbsp chopped herbs (coriander, parsley or chives)
3 tbsp plain flour
3 tbsp semolina flour (or use an extra 2 tbsp plain flour)
1 tbsp toasted sesame oil
2 tbsp rapeseed oil or leftover turkey drippings, plus extra for moulding

For the Gochujang Mayo

6 tbsp mayonnaise
2–3 tbsp gochujang
1/2 lime, zested, plus 1-2 tbsp juice

Instructions

Prepare the Gochujang Mayo: Whisk together the mayonnaise, 2 tbsp gochujang, lime zest, and lime juice in a bowl until smooth. Taste and add an extra tablespoon of gochujang if you want more heat. Set aside in the refrigerator.
Make the Patty Mixture: In a large bowl, mash the roast potatoes well using a potato masher or fork. Add the finely chopped carrots or swede, sliced Brussels sprouts, and stuffing. Mash together until combined. Stir in the cabbage or kimchi and season generously with salt and pepper. Add the grated garlic, ginger, Tabasco, sausages, turkey, cheese, bread sauce or mayonnaise, and chopped herbs. Mix thoroughly until evenly combined.
Prepare the Coating: In a shallow bowl, combine the plain flour and semolina flour (or extra plain flour if no semolina). Set aside.
Shape the Patties: Lightly oil your hands to prevent sticking. Take handfuls of the mixture and mould them into burger-sized patties. If the mixture is too crumbly, add a little more bread sauce or mayonnaise to help bind. Lightly dust each patty in the flour mixture and flatten slightly between your palms. Aim for about six to eight patties total.
Pan-Fry the Patties: Heat the toasted sesame oil and rapeseed oil (or turkey drippings) together in a heavy-bottomed frying pan or skillet over medium heat. Fry the patties in batches, without moving, for 2-3 minutes until they develop a golden crust. Carefully flip and fry the other side for another 2 minutes until golden and crisp.
Bake to Finish: Transfer the fried patties onto a baking tray and bake in the preheated oven at 200°C (180°C fan/gas mark 6) for 5 minutes. This step ensures they are cooked through and have a deeply golden, crisp exterior.
Serve: Remove patties from the oven and serve hot with the prepared gochujang mayo for dipping or spreading.

Notes

If the patties fall apart when shaping, add a little more bread sauce or mayonnaise to improve binding.
Semolina flour adds extra crunch, but plain flour can be used if unavailable.
Use leftover turkey drippings in place of rapeseed oil for extra flavor.
Adjust gochujang quantity in the mayo to suit your spice preference.
These patties can be made vegetarian by omitting the sausages and turkey and increasing the vegetables and cheese slightly.
Serve patties immediately for the best crispness or reheat in the oven to retain texture.

Prep Time: 20 minutes
Cook Time: 15 minutes
Category: Snack
Method: Frying
Cuisine: Fusion (British with Korean-inspired gochujang mayo)

Keywords: leftover patties, Christmas leftovers, gochujang mayo, leftover turkey recipe, crispy patties, fusion snack