These very simple and economical beef cakes make an ideal family supper. Serve with green vegetables and mashed potatoes.
1 ½ lb. minced beef
1 lb. potatoes, cooked and mashed
1 teaspoon salt
½ teaspoon white pepper & teaspoon cayenne pepper
4 small pickled beetroots , finely chopped
8 spring onions , finely chopped
1 teaspoon dried mixed herbs
1 oz. butter
1 lemon, quartered
4 watercress sprigs
Place the minced beef, potatoes, salt, pepper and cayenne in a large mixing bowl. Using your hands, mix the ingredients together until they are thoroughly combined. Stir in the beetroots , spring onions and mixed herbs, mixing well with a kitchen fork.
Divide the mixture into 8 equal-sized balls and, with your hands, flatten each ball slightly to make a cake. Set aside.
In a large frying-pan, melt half the butter over moderate heat. When the foam subsides, place 4 of the meat cakes in the pan and cook for 10 minutes on each side or until the cakes are deep golden brown. With a fish slice or spatula, remove the cakes from the pan and drain on kitchen paper towels. Transfer the cakes to a warmed serving dish and keep hot while you cook and drain the remaining cakes in the same way. Garnish the cakes with the lemon quarters and watercress sprigs and serve immediately.