Foodie Friday: Beef and Potato Cakes

(Serves 4)

Ingredients:
300cm white potatoes, peeled and cut into 1cm cubes.
400g swede, peeled and cut into 1cm cubes
200g carrots, peeled and cut into 1cm cubes
3 tbsp sunflower oil
1 onion, finely chopped
2 cloves garlic, crushed
2 tbsp wholegrain mustard
25g fresh chives, snipped, leaving a few whole to garnish
2 tbsp plain flour
300g leftover roast beef, shredded
80g fine breadcrumbs
4 medium eggs
350g savoy cabbage, shredded

Method:
1. In a large pan, boil the potatoes, swede and carrots for 12 minutes until tender. Drain and mash.
2. Meanwhile, heat 1 tbsp of the oil in a frying pan and cook the onion and garlic for 5 minutes until soft.
3. In a bowl, mix the onion and garlic 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 160C, fan 140C, gas 3. Heat 1 tbsp of the oil in the frying pan over a medium heat and cook 4 patties at a time. Cook 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, one 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.
8. Serve 2 patties per person on a bed of cabbage, with a poached egg on top, garnished with the whole chives.