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Title: Corned Beef Hash Cakes With Spiced Beans
Yield: 2

Ingredients

    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
      1    flour for dusting
      2 tb tomato ketchup
      1 ts chilli sauce
      1    coriander leaves; to garnish
      1    salt and pepper

Instructions

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.

Converted by MC_Buster.

Per serving: 854 Calories (kcal); 19g Total Fat; (19% calories from fat);
48g Protein; 127g Carbohydrate; 1mg Cholesterol; 257mg Sodium
Food Exchanges: 8 Grain(Starch); 3 Lean Meat; 1 Vegetable; 0 Fruit; 3 1/2
Fat; 0 Other Carbohydrates

Converted by MM_Buster v2.0n.

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