Cottage pie cakes
Cottage pie cakes
These rostis with beef mince are great for using up leftover mashed potato and are ideal for a family supper
- Prep: 15 mins
Cook: 20 mins
Plus chilling - Makes 6
- Easy
Ingredients
- 400g pack lean beef mince
- 1 beef stock cube
- 50g plain flour
- 2 tbsp Worcestershire sauce
- 140g frozen peas
- 450g leftover mashed potato
- 2 eggs, beaten
- 85g panko or dried breadcrumbs
- vegetable oil, for frying
- baked beans, to serve
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.
Method
-
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.
-
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.
-
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.
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