Durham Cutlets
Crisp golden patties made from leftover roast meat and fluffy mashed potato, seasoned with fresh parsley and shallow-fried to perfection.
- Prep
- 25 min
- Cook
- 15 min
- Total
- 40 min
- Servings
- 4
- Difficulty
- Easy
- Calories
- 395 kcal
Equipment
- •Frying pan
- •Mixing bowl
- •Three shallow bowls
- •Chopping board
- •Fish slice or spatula
Nutrition
Per serving, approximate
- Calories
- 395 kcal
- fat
- 19 g
- carbs
- 32 g
- fibre
- 2.5 g
- protein
- 24 g
- calories
- 395 kcal
Instructions
- 1
Melt the butter in a frying pan over medium heat on the hob.
- 2
Fry the chopped onion for 5 minutes until soft and translucent, then leave to cool slightly.
- 3
Put the minced meat, mashed potato, cooked onion, parsley, Worcestershire sauce, salt, pepper, and 1 egg into a mixing bowl.
- 4
Mix thoroughly with a wooden spoon or clean hands until evenly combined and pliable.
- 5
Divide the mixture into eight equal portions on a clean board.
- 6
Shape each portion into a flat cutlet, forming a teardrop chop shape with rounded edges.
- 7
Set out three shallow bowls containing the flour, the second beaten egg, and the breadcrumbs.
- 8
Coat each cutlet lightly in flour, dip into beaten egg, then press firmly into the breadcrumbs.
- 9
Heat the beef dripping in a large frying pan over medium heat until shimmering hot.
- 10
Fry the cutlets in batches for 4 to 5 minutes on each side until crisp and deeply golden.
- 11
Drain the cutlets briefly on kitchen paper and serve piping hot.
Chef's tips
Ensure your mashed potato is dry and thoroughly chilled before mixing so the cutlets keep their shape. If your leftover meat is particularly lean, add an extra splash of gravy or stock to the mixture for moisture.
Ingredient substitutions
- cooked roast beef or lamb → cooked roast pork or turkey
- beef dripping → sunflower oil or lard
- dried breadcrumbs → fresh white breadcrumbs
Storage
Store cooled cutlets in an airtight container in the fridge for up to two days.
Reheating
Reheat on a baking tray in a fan oven at 180°C for 12 to 15 minutes until piping hot and crisp.
Common mistakes to avoid
- •Using wet or freshly boiled mash, which causes the cutlets to fall apart in the pan
- •Frying in oil that is not hot enough, resulting in greasy cutlets
- •Mincing the meat too coarsely, preventing the cutlets from holding together
Serving suggestions
Cooked Durham Cutlets?
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