Corned Beef cakes

METHOD:

METHOD:

Dissolve the beef stock cube in the cup of hot water. Allow to cool.

Flake the meat and mix together with the parsley, mashed potatoes and half the breadcrumbs.

Melt a knob of butter in a frying pan. Add the flour, stir and cook for a few minutes on a low heat. Add the beef stock to the pan, stirring well until it thickens. Add to the meat and potato mixture and mix well.

Form into small, flat cakes. Roll in the remaining dried breadcrumbs.

Lightly fry the cakes in a small amount of butter until they are golden brown on each side. Serve hot or cold with mixed vegetables or a colourful side salad.

SERVES: Six people as a starter portion and four as a main meal

TIME: 30 minutes

Ingredients:

• 1 beef stock cube
• 250ml hot water
• 240g corned meat (without cereal)
• 15ml parsley, chopped
• 240g mashed potato
• 250ml breadcrumbs (dried)
• 15g butter, plus extra for frying
• 15ml flour