Corned beef potato cakes with red onion chutney

Cooking : time 10 to 30 mins

Ingredients

a little olive oil
50g/1%26frac34;oz diced leeks
1 clove garlic, chopped
400g/14oz potatoes, mashed
1 egg yolk
150g/5%26frac14;oz grated corned beef
a little plain flour
salt and freshly ground black pepper
For the chutney
olive oil
100g/3%26frac12;oz red onion, diced
1 dried red chilli
50g/1%26frac34;oz tomato, diced and de-seeded
50g/1%26frac34;oz brown sugar
salt and freshly ground black pepper

Method

1. Heat some of the olive oil in a frying pan and brown off the leeks and garlic.
2. Remove from the heat and add the mashed potato along with the egg yolk and corned beef. Mix well.
3. Coat your hands in a little flour so the potato doesn't stick, and form the mixture into four equal patties, approximately 5cm/2in in diameter. Add salt and pepper and shallow fry the patties in a little more olive oil until golden brown on both sides.
4. To make the chutney, heat a saucepan with a drizzle of olive oil, the red onion and the chilli. Cook until browned.
5. Add the tomato, brown sugar and seasoning, and allow to vehicleamelise for five minutes.
6. Serve either hot or nippy with the potato cakes and some ripped salad leaves.

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Orignal From: Corned beef potato cakes with red onion chutney