During these times of isolation raiding the cupboards is probably becoming a familiar task. Here I have put together a few ingredients I had left over in the cupboard for a quick and simple dinner.
Beef potato cakes with buttered cabbage
Serves 4
Ingredients
Mashed potato (left over or fresh, approx 500g)
1 x 340g tin corned beef
Fresh bread crumbs – 4 slices
2 x whole eggs – whisked
Handful of plain flour
1 x cabbage sliced
1 x knob butter
Salt
Vegetable oil
Method
Pret-heat oven to 180c/gas mark 4. First, in a large bowl, mix together your mashed potatoes, corned beef and a pinch of salt.
Work this mix together until it’s all combined. Next, form equal amounts into small cake sizes. In three separate bowls place your flour, eggs and bread crumbs. Firstly coat them in flour, dusting off any excess then cover with the egg mix followed by the breadcrumbs. Once all of the cakes have been coated in the breadcrumbs set aside.
In a large frying pan heat a small amount of vegetable oil on a medium heat. When the oil is hot gently place each cake into the pan. Colour slowly on each side until a golden brown colour.
Place in the oven for around 10 minutes to finish heating them through. Alternatively if you have a deep fat fryer you can fry them until golden brown. I have used cabbage here as a side vegetable – cooked in boiling seasoned water then finished in a small amount of butter. Any vegetables can be used if preferred. These can be even shaped into meatball-size bites and frozen for a later date.
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