Place on the baking sheet and drizzle with olive oil. I find it's easier to do this with slightly wet or oily hands.
Shape the mixture into four evenly sized balls and press each ball firmly into a burger shape. Turn off the heat and leave the mixture for a couple of minutes until it's cool enough to handle. Add the leftover potato and use a potato masher to mash everything together. You might need to add a glug of olive oil if you wiped away the saturated fat from the chorizo. Put the cabbage into the pan with the chorizo and stir fry over a medium heat until wilted and soft. This is an extra step to be more healthy and get rid of some of the saturated fat if you wish. If you want to, tip the chorizo onto kitchen paper to soak up the fat and give the pan a wipe with some kitchen paper. Place the cold pan on the hob and increase the heat gradually, cooking the chorizo slowly allowing the fat to melt away and not burn. Choose a big pan able to hold all the ingredients later on. Place the chorizo in a large frying pan or saucepan before putting it on the hob. Prepare a medium sized baking sheet for later on by drizzling it with a little olive oil. Pre-heat the oven to 220 C / 200 fan / gas mark 7. Poached or fried eggs and bacon or ham (leave out the chorizo). Poached or fried eggs and green beans or spinach. Up to 6 tablespoons olive oil for frying and greasing (or sunflower oil). 250g (around half) savoy cabbage, shredded. 50g sliced chorizo or bacon cut into strips with scissors (optional). 500g leftover mashed potato or roast potatoes mashed up. Time: 20 mins hands on time + 25 mins baking. Heat oven to 190C/fan 170C/gas 5 (or if you’ve roasted the ham, leave the oven on while it rests) and reheat the cakes for 15 mins until hot through and crisp on the outside. Will keep in the fridge for up to 3 days or freeze for up to a month. Drain on kitchen paper and transfer to a baking sheet lined with greaseproof paper. 
Heat a 5mm depth of oil in a large frying pan and shallow-fry the cakes in 2 batches for 2 mins each side, turning carefully. Tip the flour onto a plate, then coat the cakes, tapping off the excess. Leave until cool enough to handle, then shape into 8 round cakes. 
Mix the sprouts with the potatoes and season to taste. Shake dry, then shred as finely as you can. Drain and cool quickly under cold running water. 
Meanwhile, boil the sprouts for 3-5 mins until just tender.
Boil the potatoes for 12-15 mins or until tender, then drain and return to the pan over a low heat for 1-2 mins to dry out.
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