Leftover Beef and Potato Cakes

Leftover Beef and Potato Cakes

A speedy brunch recipe that makes use of the leftover meat and veg from the Sunday roast.

Prep time: 15 minutes

Cook time: 15 minutes

Servings: 2 people


Crumble the stock cube into 1 tbsp boiling water and mix well until dissolved.

Place the mash, beef, peas, stock and seasoning in a medium bowl and stir well to combine.

Shape the mixture into 4 equal-sized cakes.

Put the flour, egg and breadcrumbs onto 3 separate plates. 

Dust each cake in the flour, then coat in the egg, letting any excess fall off and finally roll in the crumbs to cover completely.

Leave in the freezer for 5 minutes to firm up.

Heat the oil in a large nonstick frying pan over a medium heat and fry the cakes for 4‑5 minutes on each side, until golden and hot through.

Serve with baked beans or green vegetables.



  • 1/2 beef stock cube
  • 425g mashed potatoes
  • 100g frozen peas, defrosted
  • 2tbsp plain flour
  • 1 large egg, beaten
  • 75g dried breadcrumbs
  • 45ml sunflower oil, for frying
  • Vegetables or baked beans, to serve
  • Lefotver braised beef 200g (optional)