Beef hash cakes with chipotle yoghurt

Untitled-1 copy
Untitled-1 copy

Beef hash cakes with chipotle yoghurt

By Sonia Sultana      

February 12, 2016

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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.

  • Cook: 30 mins
  • 30 mins

    30 mins

  • Yields: 4 Servings


150 g leftover braised beef , such as shin, feather or brisket

2 sprigs of fresh flat-leaf parsley

a few fresh chives

1 large gherkin

200 g cold mashed potato

½ tablespoon English mustard

50 g plain flour

2 medium free-range eggs

75 g panko breadcrumbs

200 ml groundnut oil


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.


Nutrition Facts

Serving Size1
Total Fat28.2g
Saturated Fat8g
Total Carbohydrates36.8g

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