Cottage pie cakes
- Good Food team
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Makes 6
Easy
Prep: 15 mins
Cook: 20 mins
Plus chilling
A star rating of 4.3 out of 5.14 ratingsRate
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These rostis with beef mince are great for using up leftover mashed potato and are ideal for a family supper
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Ingredients
Nutrition
Units:
MetricUS
-
400g pack lean beef mince
-
1 beef stock cube
-
50g plain flour
-
2 tbsp Worcestershire sauce
-
140g frozen pea
-
450g leftover mashed potato
-
2 eggs
beaten
-
85g panko
or dried breadcrumbs
-
vegetable oil
for frying
-
baked beans
to serve
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Nutrition: per serving
-
kcal426
-
fat25g
-
saturates7g
-
carbs31g
-
sugars2g
-
fibre3g
-
protein23g
-
salt1.22g
low
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Method
-
step 1
Heat a large frying pan until hot. Dry-fry the mince until browned, breaking it up with a fork. Crumble in the stock cube and 1 tbsp of the flour, and mix well. Add the Worcestershire sauce and peas, and mix well to combine.
-
step 2
Tip the mince mixture into a bowl and cool a little, before stirring in the mash and shaping into 6 cakes. Dust the cakes in the remaining flour, then dip them into the egg, then the crumbs. Chill for at least 10 mins, longer if you have time.
-
step 3
Heat the oil in a large pan. Fry the cakes for 3-4 mins each side, until golden brown. Drain on kitchen paper. Season with a little salt and serve with baked beans.
RECIPE TIPS
SHORT OF TIME?
Just dust the cakes in the flour, forgetting the egg and crumbs, then cook as above – no need to chill. Dinner can be on the table in about 30 mins.
Recipe from Good Food magazine, December 2011
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A star rating of 4.3 out of 5.14 ratings
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