Name: Cottage pie cakes
Prep time: 15 min
Cook time: 15 min
Yield: 1
Ingredients: 400g pack lean beef mince -; 1 beef stock cube -; 50g plain flour -; 2 tbsp Worcestershire sauce -; 140g frozen pea -; 450g leftover mashed potato -; 2 eggs , beaten -; 85g panko or dried breadcrumbs -; vegetable oil , for frying -; baked beans , to serve -

Ingredients for - Cottage pie cakes

1. 400g pack lean beef mince

2. 1 beef stock cube

3. 50g plain flour

4. 2 tbsp Worcestershire sauce

5. 140g frozen pea

6. 450g leftover mashed potato

7. 2 eggs , beaten

8. 85g panko or dried breadcrumbs

9. vegetable oil , for frying

10. baked beans , to serve

How to cook deliciously - Cottage pie cakes

1 . Stage

Heat a large frying pan until hot. Dry-fry the mince until browned, breaking it up with a fork. Crumble in the stock cube and 1 tbsp of the flour, and mix well. Add the Worcestershire sauce and peas, and mix well to combine.

2 . Stage

Tip the mince mixture into a bowl and cool a little, before stirring in the mash and shaping into 6 cakes. Dust the cakes in the remaining flour, then dip them into the egg, then the crumbs. Chill for at least 10 mins, longer if you have time.

3 . Stage

Heat the oil in a large pan. Fry the cakes for 3-4 mins each side, until golden brown. Drain on kitchen paper. Season with a little salt and serve with baked beans.