Melt the butter in a non-stick frying pan over a medium heat and cook the sage leaves for 1-2 mins, flipping once until crispy. Remove to a plate and set aside. Fry the chopped bacon in the pan until it starts to turn brown, then stir in the onion and garlic, and cook for a further 5 mins.

Stir in the cooked greens and cook for 5-7 mins until the edges start to take on colour. Tip the mixture into a bowl, then mix in the leftover mash, sage & onion stuffing mix with milk until well combined. Season well, then divide the mixture into six or eight portions and shape into patties.

Return the pan to a medium heat and drizzle in the oil. Fry the patties in batches for 5-7 mins, pressing down on each one to ensure the base is flat, until dark brown. Flip and repeat until hot through and golden. Keep warm in a low oven as you cook the next batch. Serve with the crispy sage leaves on top.