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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
  • Makes 6
  • Easy
  • Calories 426
  • Carbohydrates 31
  • Saturated Fat 7
  • Sugar 2
  • Protein 23
  • Fat 25
  • Fibre 3
  • Salt 1.22

Nutrition per serving

  • Calories 426
  • Carbohydrates 31
  • Saturated Fat 7
  • Sugar 2
  • Protein 23
  • Fat 25
  • Fibre 3
  • Salt 1.22

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

Tip

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

  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.

  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.

  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.

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