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This will help crisp up the outside when cooking. 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.