Jamie Magazine
By Joss Herd
Ingredients
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
Method
- Shred the beef, then roughly chop the parsley leaves, chives and gherkins.
- Place in a large bowl with the mashed potato, mustard and a pinch of sea salt and black pepper, then mix until combined.
- Using your hands, roll it into four balls, before flattening each one into a patty.
- Set out three shallow dishes. Put the flour in the first and season, beat the eggs in the second, and add the panko breadcrumbs in the third.
- Roll each patty in the flour, then the egg, shaking off any excess, then the breadcrumbs, until well coated. Pop them on a plate, cover with clingfilm and chill in the fridge for 30 minutes.
- Heat the oil in a large frying pan over a medium heat and cook the patties gently for 4 minutes on each side, or until golden and crisp.
- In a serving bowl, mix the yoghurt and Tabasco, then serve it alongside the beef hash cakes. Delicious with dressed rocket and a poached egg.
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