Home › Beef › Steak Tartare With Potato Wedges Steak Tartare With Potato Wedges RECIPE BY Guest Contributor Eat raw if you dare or fry up as burgers PREP 0 min COOK 0 min TOTAL 0 min YIELD 0 JUMP TO RECIPE SHARE Facebook Share on Facebook Twitter Share on Twitter Pinterest Share on Pinterest Email Share via Email IngredientsServes 4 (you can eat 1/4 of it raw one evening and then make burgers out of it the next day which can be eaten or frozen)500g extra lean steak mince 1 onion, chopped2 garlic cloves, chopped4 gerkins, finely chopped6 tbsp of ketchup (at least!)4 tbsp dijon mustard2 tbsp lea and perrinshalf a cup of capers2 large eggs4 large potatoes or baking potatoesolive oil…you will probably have to adjust the amounts of ketchup, mustard and l&p because it’s very much down to personal taste!Instructions Step 1: 1. Preheat the oven to 180 degrees Step 2: 2. Chop the potatoes into wedges and place a baking tray in the oven with oil to warm up. Step 3: 3. Put the potatoes in the tray with lots of salt and pepper. Cook for 30 minutes. Step 4: 4. In a large mixing bowl mix together with your hands everything else apart from the eggs. Step 5: 5. Separate the egg yolks and then add them to the mince and mix well. Step 6: 6. Shape the mix into four balls and cover them until ready to serve. Step 7: 7. Check on the potatoes and once they’re lightly browned serve warm with the steak tartare. Share: Facebook Share on Facebook Twitter Share on Twitter Pinterest Share on Pinterest Email Share via Email