Mini corned beef hash cakes with poached quail eggs and choron sauce

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
For the choron sauce

  • 1 shallots, chopped
  • 100 ml white wine vinegar
  • 100 ml white wine
  • 2 tsp tomato pure
  • 4 egg yolks
  • 200 ml melted unsalted butter
To serve

  • 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

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