Beef and Potato Cakes
Crispy on the outside, unctuous on the inside, this brilliant beef potato recipe is a masterful mashup of lovely leftovers!
Ingredients
Method
In a large pan, boil the potatoes, swede and carrots for 12 minutes until tender. Drain and mash.
Meanwhile, heat ½ tablespoon of the oil in a frying pan and cook the onion and garlic for 5 minutes until soft.
In a bowl, mix the cooked onion and garlic mixture into the mashed potato mixture with the mustard and half the snipped chives. Add the flour and leftover beef and season with black pepper. Shape into 8 patties. Put the breadcrumbs on a plate and carefully coat the patties all over.
Preheat the oven to 160°C, fan 140°C, gas 3. Heat 1 tablespoon of the oil in the frying pan over a medium heat and cook 4 patties at a time. Cook for 3 minutes on one side, then turn them over and cook for a further 3 minutes on the other side. Use the remaining oil to cook the rest of the patties.
Transfer the cooked patties to a lined baking tray and put in the oven to keep warm.
Bring a pan of water to a simmer, and use a spoon to make a whirlpool. Crack 2 eggs, 1 at a time, into the pan and cook for 2 minutes for a runny yolk. Repeat with the other 2 eggs.
Meanwhile, boil the cabbage for 3-4 minutes, then drain. Serve 2 patties per person on a bed of cabbage, with a poached egg on top, garnished with the whole chives.
Recipe courtesy of Pam Clarkson and Sainsbury's
This beef potato recipe is the ultimate leftover makeover!
You really do have to taste it to believe it! A beef potato cake on its own is a comfort food classic, but top it with a perfectly poached egg and serve it on a bed of savoy cabbage, and it becomes stratospherically scrummy!
Our chopped meat and potatoes recipe is unbelievably tasty and super-easy to make at home. Leftover Sunday lunch roast beef works brilliantly with the comforting combination of mashed potato, swede, and carrots. It's a great way to turn simple ingredients into something truly special.
To make them even more delicious, we've added onion, garlic, and a dollop of wholegrain mustard to this beef potato recipe, a coating of breadcrumbs ensures they crisp up beautifully in the pan and they’re served on a bed of Savoy cabbage. The best part? Each beef potato cake is topped with a perfectly poached egg, and the golden runny yolk covers them in a rich, delicious sauce. They’re so good, you’ll wonder why you haven’t made them sooner!
This chopped meat and potatoes recipe is perfect for a decadent weekend brunch, a comforting dinner on a chilly evening, or anytime you need to transform leftovers into a gourmet meal. It’s a dish sure to satisfy even the most demanding comfort food cravings.
If you’re looking for more brunch-time tastebud teasers, try an American diner classic California BLT Egg-in-a-Hole, a devilishly decadent panini with brie and chocolate from Italy, or a traditional British smoked haddock kedgeree, the catch of the day. Bon appetit!
