Mini Corned Beef Hash Cakes with Poached Quail Eggs and Choron Sauce

Paul Bloxham's packed savoury cakes are perfectly matched with a piquant buttery sauce
By Paul Bloxham
Mini Corned Beef Hash Cakes with Poached Quail Eggs and Choron Sauce
  • Rating:
  • Serves: 4
  • Cook Time: 40 minutes
  • Prep Time: 25 minutes
  • Effort: medium


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 chillies, finely diced
  • 1 banana shallot, finely chopped
  • 1 egg, lightly beaten
  • 100 g fine dry breadcrumbs
  • vegetable oil, for frying

For the choron sauce

  • 1 shallot, chopped
  • 100 ml white wine vinegar
  • 100 ml white wine
  • 2 tsp tomato purée
  • 4 egg yolks
  • 200 ml melted unsalted butter

To serve

  • 250 g cooked spinach, seasoned
  • 12 quail's eggs, poached


1. For the corned beef hash cakes: mix the potatoes, corned beef, chives, cornichons, horseradish, mustard, chilli and shallots. Season with freshly ground black pepper.

2. Form the mixture into balls the size of walnuts, flattening them slightly into cakes. Roll lightly in the egg, then in the breadcrumbs.

3. Heat about 2cm of oil in a frying pan over a medium heat and fry the cakes, in batches, for 3 minutes on each side until golden. Drain on kitchen paper.

4. For the sauce: combine the shallots, vinegar, and wine in a pan over a medium heat and bring to the boil. Reduce the heat and simmer gently until reduced by a quarter. Add the tomato purée and cook steadily until reduced by half.

5. Pour into a heatproof bowl and allow to cool slightly. Whisk in the egg yolks. Put the bowl over a pan of simmering water and whisk until light and airy. Slowly whisk in the melted butter. Season with salt and pepper.

6. To serve: put the spinach and quail eggs on serving plates. Top with the corned beef cakes and serve with the sauce on the side.

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