leftover porridge (I make mine with oats and water – don’t tell the children – and add only a splash of milk at the end)
flour a little, for dusting
oil a little, to cook them
After you’ve made your porridge, leave the leftovers to cool, then pop them in a bowl, cover with clingfilm and store overnight in the fridge. It will set thick and gelatinous.
The next morning, take the porridge from the fridge, lightly flour your worktop and hands, and break a chunk off the porridge lump. Flatten with your fingertips to compress it into a patty – don’t try to roll it out because it will just cling to the rolling pin. Repeat with the rest of the porridge. (I cut my patties into neat rounds with a cookie cutter, but that’s because I like them to look nice, but it’s not essential.)
Lightly flour the patties on both sides – this will stop them sticking to the pan – then heat a little oil in a frying pan until hot. Add the patties, turn down the heat to medium, and cook for a few minutes on each side, until golden and crisp around the edges. Serve with bacon, or honey, or brown sauce and sausages, or ketchup, or with an egg on top, or any other way you can think of.
All text copyright Jack Monroe.