Nigel Slater's Mincemeat hot cakes recipe
To celebrate the release of Nigel Slater's Kitchen Diaries II and to coincide with Nigel joining us for a festive webchat, Fourth Estate has kindly allowed us to reproduce some recipes for Christmas leftovers from his new book.
Mincemeat hot cakes
eggs: 2, separated
plain flour: 80g
a little butter for frying: about 20g
brandy butter, to serve
Put the mincemeat in a mixing bowl. Grate in the zest of the clementine and add the egg yolks. Add the flour, preferably through a sieve, and mix in gently. Beat the egg whites till almost stiff – they should be thick enough to hold their shape – then fold them into the mincemeat mixture firmly but tenderly. Melt a thin slice of butter in a non-stick frying pan. Add large serving spoons of the mixture to the pan and leave to colour lightly underneath. Lift gingerly to check that the underside is golden brown, then flip over with a palette knife or fish slice and let the other side colour lightly. I turn each cake by sliding the palette knife under, then flipping in a smooth but determined fashion. Dithering will end in disaster. Serve on warm plates with a dollop of brandy butter. Makes about 6; enough for 3.
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Extracted from Kitchen Diaries II, published by Fourth Estate at £25. Copyright © Nigel Slater, 2012.