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Cottage pie cakes

Cottage pie cakes

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  • Preparation and cooking time
    • Prep:
    • Cook:
    • Plus chilling
  • Easy
  • Makes 6

These rostis with beef mince are great for using up leftover mashed potato and are ideal for a family supper

Nutrition: per serving
HighlightNutrientUnit
kcal426
fat25g
saturates7g
carbs31g
sugars2g
fibre3g
protein23g
low insalt1.22g
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Ingredients

  • 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

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.

Goes well with

Recipe from Good Food magazine, December 2011

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A star rating of 4.3 out of 5.10 ratings
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