Bubble & squeak Boxing Day brunch

Rustle up this vegan bubble & squeak brunch with the veggie leftovers from your Christmas Day dinner. Perfect for a lazy start to Boxing Day

4 paprika roasties, or about 200g, left over from Christmas Day (see the recipe)
2 large spoonfuls coriander seed cabbage, about 150g, left over from Christmas Day (see the recipe)
1 tsp cumin seeds
1 garlic clove, crushed
3 tbsp olive oil
½ lemon, juiced
1 avocado, sliced
chilli flakes, to serve

Roughly mash your cold paprika roasties with a fork, then add the leftover cabbage, cumin seeds, garlic and some seasoning, and mix together. Use your hands to shape the mixture into two patties.
Heat the oil in a large frying pan. Fry the patties for 3-4 mins each side until crisp. Pour the lemon juice over the avocado. To serve, get two plates, put a patty on each and serve with the avocado, a sprinkling of chilli flakes and a good pinch of flaky sea salt.