Lunch/Dinner Steak with Horseradish Potato Cakes
Serves : 4
Preparation Time: 20 minutes
Cooking Time: 20 minutes
Ingredients
- 900g (2lb) King Edward potatoes
- 1 small sweet potato, weighing about 225g (8oz)
- 2tbsp chopped fresh parsley
- 1tbsp horseradish sauce
- Salt and freshly ground black pepper
- 4tbsp plain flour
- 1 large egg, beaten
- 100g (4oz) dried or fresh breadcrumbs
- Vegetable Oil for shallow frying
- 4 x 175g (6oz) rump or sirloin steaks
Method
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Peel the potatoes and sweet potato and cut into even-sized pieces. Boil in a pan of lightly salted water for 10 minutes or until tender. Drain, transfer to a bowl and mash together. Leave to cool.
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Stir the parsley and horseradish sauce into the mashed potatoes and season with freshly ground black pepper.
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Divide the potato mixture into 8 and shape each into a round flat cake. Dust the cakes with flour, brush with beaten egg and press over the breadcrumbs until coated. Chill for 30 minutes or until ready to cook.
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Heat about 5mm (¼in) oil in a frying pan and fry the potato cakes over a medium heat for about 10 minutes or until golden brown, turning over once.
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Whilst the potato cakes are frying, grill the steaks for 6-8 minutes, depending on the thickness of the steaks and how well you like them cooked, turning once.
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Drain the potato cakes on kitchen paper and serve with the steaks, spooning over any pan juices from cooking. Accompany with new potatoes.
