350 g Floury potatoes; peeled,
-diced
2 tb Sunflower oil; (2 to 3)
1 sm Onion
1/2 ts Cumin seeds
2 Garlic cloves
1 400 gram can cannellini
-beans; drained
1 tb Curry paste
200 ml Hot vegetable stock
1 200 gram can corned beef
2 tb Chopped fresh coriander
Flour for dusting
2 tb Tomato ketchup
1 ts Chilli sauce
Coriander leaves; to garnish
Salt and pepper
1 Cook the potatoes in a large pan of boiling, salted water for 10-12
minutes until tender. Heat the oil in a pan.
2 Finely chop the onion and cook with the cumin for 1-2 minutes.
Crush in the garlic and cook for another minute or so until softened.
3 Stir in the cannellini beans, curry paste and half the vegetable
stock. Bring to the boil and simmer for five minutes or so, adding
more stock as necessary.
4 Open the can of corned beef and turn out the contents. Chop roughly
and place in a bowl with the chopped coriander. Drain the potatoes
well and add to the cor ed beef mixture.
5 Crush with a fork, stirring to mix together the mixture. Season
well to taste and shape into four cakes.
6 Heat 1-2 tbsp oil in a large frying pan. Dust the cakes with a
little flour and cook on a high heat for two minutes on each side
until golden.
7 Stir the ketchup and chilli sauce into the bean mixture and season
to taste. Spoon the beans into a shallow bowl and place the corned
beef cakes on top. Garnish with coriander and serve.
Yields
2 servings