• 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


  • 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.


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

Goes well with


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