Jamie Magazine
By Joss Herd
About the recipe
This is the perfect breakfast when you have leftover roast beef. But if you don’t, a good quality corned beef also works a treat here.
Recipe From
Jamie Magazine
By Joss Herd
150g leftover braised beef, such as shin, feather or brisket
2 sprigs of fresh flat-leaf parsley
a few fresh chives
1 large gherkin
200g cold mashed potato
½ tablespoon English mustard
50g plain flour
2 medium free-range eggs
75g panko breadcrumbs
200ml groundnut oil
CHIPOTLE YOGHURT
100ml fat-free natural yoghurt
2 teaspoons smoked chipotle Tabasco sauce
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