Corned beef hash cakes

Corned-beef-hash-cakes

Prepare Time: 2:05 | Cook Time: 0:40 | Difficulty: EASY

Hash browns are given a meaty make-over in this delicious corned beef version.

Ingredients

Nutrition

Energy

991kJ

Fat saturated

3.00g

Fat Total

9.00g

Carbohydrate sugars

2.00g

Carbohydrate Total

24.00g

Dietary Fibre

3.00g

Protein

14.00g

Cholesterol

73.00mg

Sodium

579.60mg

All nutrition values are per serve.

Method

  1. Line a baking tray with baking paper. Place potatoes into a large saucepan. Cover with cold water. Bring to the boil over high heat. Reduce heat to medium. Cook, uncovered, for 25 to 30 minutes or until tender. Drain. Allow to cool for 10 minutes.

  2. Roughly mash potatoes (so that they are still chunky). Set aside for 30 minutes to cool completely.

  3. Add beef, mustard, chives, eggs, and salt and pepper to potato. Stir until combined. Place flour into a separate bowl. Using 1/4 cupful of mixture at a time, shape potato mixture into 8cm (diameter) patties. Place onto prepared tray. Refrigerate for 2 hours or until firm. Lightly coat patties in flour.

  4. Preheat a barbecue plate over medium heat. Combine oil and butter. Brush over barbecue plate. When sizzling, add patties. Cook for 3 to 4 minutes each side or until golden. Serve with chutney.


Super Food Ideas – September 2004 , Page 49

Recipe by Dixie Elliott
Photography by Steve Brown

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