Pam Clarkson’s beef & potato cakes

  • Serves 4
  • Prep: 15 - 20 minutes
  • Total: 50 minutes

Potato cakes made with leftover roast beef


  1. In a large pan, boil the potatoes, swede and carrots for 12 minutes until tender. Drain and mash.
  2. Meanwhile, heat ½ tablespoon of the oil in a frying pan and cook the onion and garlic for 5 minutes until soft.
  3. In a bowl, mix the cooked onion and garlic mixture into the mashed potato mixture with the mustard and half the snipped chives. Add the flour and leftover beef and season with black pepper. Shape into 8 patties. Put the breadcrumbs on a plate and carefully coat the patties all over.
  4. Preheat the oven to 160°C, fan 140°C, gas 3. Heat 1 tablespoon of the oil in the frying pan over a medium heat and cook 4 patties at a time. Cook  for 3 minutes on one side, then turn them over and cook for a further 3 minutes on the other side. Use the remaining oil to cook the rest of the patties.
  5. Transfer the cooked patties to a lined baking tray and put in the oven to keep warm.
  6. Bring a pan of water to a simmer, and use a spoon to make a whirlpool. Crack 2 eggs, 1 at a time, into the pan and cook for 2 minutes for a runny yolk. Repeat with the other 2 eggs.
  7. Meanwhile, boil the cabbage for 3-4 minutes, then drain.

    Serve 2 patties per person on a bed of cabbage, with a poached egg on top, garnished with the whole chives.

Public health advice is to avoid consumption of raw or lightly cooked eggs especially for those vulnerable to infection including pregnant women, babies and the elderly.

Meals based on 4 people using a min. 2kg joint. Serving suggestion. For egg safety advice, see pack. You can live well for less than you thought at Sainsbury’s. Based on price perception data October 2013. For more information see Children’s nutrition recommendations differ to adults, for more information refer to