This recipe is an adaptation of something I found in a nineteenth-century recipe book, and a great way for making cold beef into a tasty and appetising new dish. The recommmendation was for it to be served hot for breakfast, but this might be a little too out of the ordinary for modern tastes. I can see it being a great brunch dish or an easy Monday-night supper, especially if prepared beforehand from the Sunday joint. The quick frying of the assembled cakes is only intended to colour the tops and bottoms of the potato; the heat won't reach the meat patty. The cakes can then be chilled until needed and then only require a thorough warming in the oven before serving.
|150g||cold, preferably underdone beef|
|1||shallot or small onion, finely chopped|
|1tbsp||walnut ketchup (pickling liquid from a jar of pickled walnuts)|
|4 tbsp||chopped fresh parsley|
|2-3 tbsp||beef stock or 1 tbsp Bovril mixed with 2 tbsp hot water, cooled|
|salt and pepper|
|butter, for frying|
Preheat the oven to 160C/140C fan/gas 3.
Mince or finely chop the beef and bacon. Add the suet, chopped onion, parsley, ketchup and stock. Season with salt and pepper. Mix thoroughly and divide into 4 portions. Shape into patties.
Season the mashed potato and divide into 8 portions. Spoon a layer of mashed potato on top of each meat patty and pat into shape.
Turn the patty over and add a second layer of potato. The cakes should now resemble a burger in a bun, but with potato in place of the bun.
Melt a little butter in a pan and fry the cakes for 3-4 minutes on each side over a high heat, until nicely browned and starting to crisp. Transfer to a baking tray and warm through in the oven for 15-20 minutes.