Leftover beef and potato cakes recipe

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  • Serves 2
  • 15mins to prepare plus 5mins for chilling and 10mins to cook
  • 814 calories / serving
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Bound to be popular with kids, these patties are lovely comfort food and will go down just as well with adults too. This recipe is a mouthwatering leftovers idea from our pot-roasted beef in red wine with baby veg and new potatoes dish. The leftover meat needs to be thoroughly reheated until piping hot and should never be re-heated more than once.

Crumble the stock cube into 1 tbsp boiling water and mix well until dissolved. Place the mash, beef, peas, stock and seasoning in a medium bowl and stir well to combine.

Shape the mixture into 4 equal-sized cakes. Put the flour, egg and breadcrumbs onto 3 separate plates. 

Dust each cake in the flour, then coat in the egg, letting any excess fall off and finally roll in the crumbs to cover completely. Leave in the freezer for 5 minutes to firm up.

Heat the oil in a large nonstick frying pan over a medium heat and fry the cakes for 4‑5 minutes on each side, until golden and hot through. Serve with baked beans or green vegetables.

See more Beef recipes

Please note that 200g (7oz) of beef is not included in the shop ingredients list as this is a leftover, so you will need to enter the product in your shopping basket if making this recipe from scratch. 

For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home and view the full Food safety at home video.

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  • Ingredients

  • 1/2 beef stock cube
  • 425g (14oz) mashed potatoes
  • 100g (4oz) frozen peas, defrosted
  • 2tbsp plain flour
  • 1 large egg, beaten
  • 75g (3oz) dried breadcrumbs
  • 45ml (3tbsp) sunflower oil, for frying
  • vegetables or baked beans, to serve
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  • Energy 3418kj 814kcal 41%
  • Fat 35.9g 51%
  • Saturates 8.8g 44%
  • Sugars 4.9g 5%
  • Salt 0.7g 12%

of the reference intake
Carbohydrate 80.4g Protein 47.8g Fibre 7.2g

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