Enjoy a meaty potato cake with this recipe for corned beef hash cakes on tomato chutney.
Ingredients
- 220 g7¾ oz ready made mashed potatoes
- 220 g7¾ oz corned beef, finely chopped
- 50 g1¾ oz flour
- 1 egg
- 100 g3½ oz breadcrumbs
- A splash of Worcestershire sauce
- Salt & pepper
- 50 g1¾ oz pork dripping
- 50 g1¾ oz butter
- 1 /2 onion, roughly chopped
- 220 g7¾ oz tomatoes, cut into small pieces
- Pinch sugar
- 1 tsp parsley, finely chopped
- A splash of white wine vinegar
Method: How to make Corned beef hash cakes on tomato chutney
1
Mix the mashed potatoes with the corned beef and season with a splash of Worcestershire sauce and salt and pepper. Mould into 8 evenly shaped balls.
2
Cover the balls in the flour, then dip them in the beaten egg and finally the breadcrumbs and flatten.
3
Melt the dripping in a frying pan and fry the cakes until both sides have browned.
4
Heat the butter in a separate frying pan, add the tomatoes and onions and cook for 2-3 minutes with sugar, vinegar, salt and pepper. Then add the parsley at the last minute.
5
Serve the cakes on top of the tomato chutney.
