Mashed potato cakes with marinated rump steak

Kieran Scott

Rump steak

¼ cup	Tomato sauce, fresh style
1 Tbsp	Worcestershire sauce
1 Tbsp	Chutney
700 g	Rump steak (Main)

Potato cakes

450 g	Mashed potato, leftover
1	Egg
¼ cup	Cheddar cheese, grated
1 Tbsp	Flour, or more if needed
2 Tbsp	Flat leaf (Italian) parsley, chopped
2 Tbsp	Oil, for frying
25 g	Butter, for frying
1 scoop	Seasoned flour, for coating
1	Lemon, for squeezing

Directions

1. Mix together the tomato sauce, Worcestershire sauce and chutney in a shallow bowl. Place in the rump steak, cover and set aside for 1 hour or overnight.
2. Place the mashed potato, egg, cheese, flour and parsley in a bowl and season with salt and freshly ground black pepper. Mix together (the mixture should be firm), then form into 6 cakes. Place on a plate, cover and place in the fridge.
3. Heat a large frying pan or grill over medium-high heat. Rub pan or grill with a little oil to prevent the rump steak from sticking. Place rump steak in pan or on the grill and cook for 3 minutes on each side for medium-rare steak. Remove rump steak to a warmed plate, cover and leave to rest while you fry off the potato cakes.
4. Heat the oil and butter in the frying pan over medium heat. Remove potato cakes from the fridge and coat each in a little seasoned flour. Place in the hot pan and cook until golden on both sides and hot in the centre. Serve steak with potato cakes, lemon and a salad.