Beef and swede potato cakes

Ingredients

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

Method

Boil a large pan of water and cook the potato and swede for 12 minutes or until tender. Drain and mash.

Meanwhile, heat 1 tbsp oil in a pan and fry the onion and garlic until soft.

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.

Shape into 8 patties and coat each with breadcrumbs. The mixture is sticky, but once coated will hold their shape when frying.

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.

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.

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.

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.

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