Cottage pie cakes

• pack lean beef mince↗400g g
• beef stock cube↗1
• plain flour↗50g g
• Worcestershire sauce↗2 tbsp tbsp
• frozen pea↗140g g
• leftover mashed potato450g g
• eggs↗2

  beaten

• panko↗85g g

  or dried breadcrumbs

• vegetable oil↗

  for frying

• baked beans

  to serve

Step-by-step instructions

1. 1

   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. 2

   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. 3

   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.