Ingredients
For the corned beef hash cakes- 400 g cold mashed potato
- 400 g corned beef
- 2 tbsp snipped chives
- 2 tbsp chopped cornichons
- 1 tsp horseradish sauce
- 1 tsp hot English mustard
- 1/2 green chilli, finely diced
- 1 banana shallots, finely chopped
- 1 egg, lightly beaten
- 100 g fine dry breadcrumbs
- vegetable oil, for frying
- 1 shallots, chopped
- 100 ml white wine vinegar
- 100 ml white wine
- 2 tsp tomato pure
- 4 egg yolks
- 200 ml melted unsalted butter
- 250 g cooked spinach, seasoned
- 12 quail's eggs, poached
Description
Paul Bloxham's Packed Savoury Cakes Are Perfectly Matched With A Piquant Buttery Sauce

Join Recipe Bridge
Sign up with the click of a button
Signup with Facebook Sign in with Twitter