Beef and swede potato cakes

Beef and swede potato cakes


  1. Boil a large pan of water and cook the potato and swede for 12 minutes or until tender. Drain and mash.
  2. Meanwhile, heat 1 tbsp oil in a pan and fry the onion and garlic until soft.
  3. In a separate bowl, mix the onion and garlic into the mashed potato mixture, along with the mustard and half the chives. Add flour, beef, and pepper to taste.
  4. Shape into 8 patties and coat each with breadcrumbs. The mixture is sticky, but once coated will hold their shape when frying.
  5. Heat 1 tbsp oil in the frying pan over medium heat and cook 4 patties at a time (if space allows). Give them 3 minutes before flipping so they turn golden. Cook for a further 3 minutes.
  6. Repeat, using the leftover oil to cook the remaining patties. Place any cooked patties onto a lined baking tray and keep covered in a warming oven.
  7. Bring 2 pans of water to a simmer and stir up one of them, before cracking an egg into it. Cook 2 eggs at a time for 2 minutes for a runny egg.
  8. In the other pan, cook the cabbage in boiling water for 3-4 minutes. Serve patties topped with a poached egg plus cabbage on the side and chive garnish.

© Pam Clarkson for Sainsbury’s

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Serve these patties topped with a poached egg for a hearty lunch


300g (10oz) white potatoes,
peeled and cubed
400g (13oz) swede, peeled and cubed
2? tbsp sunflower oil
1 onion, finely chopped
2 garlic clove, crushed
2 tbsp wholegrain mustard
15g (?oz) chives, finely chopped, reserve 2 chives to garnish
2 tbsp plain flour
300g (10oz) leftover beef, shredded
80g (3?oz) fine breadcrumbs
4 medium eggs
350g (12oz) savoy cabbage, shredded


Time: 15 mins
Serves: 4
Nutrition: 557 cals, 26g fat, sat fat 7g