Kumara And Corned Beef Hash Patties

1. 1

   Cook the kumala in boiling salted water until tender, drain and mash.

2. 2

   Cook the onion in the oil in a frying pan until soft but not coloured. Add the cabbage and curry powder and cook only until the cabbage is wilted.

3. 3

   Add the onions to the kumala with the pineapple, egg and Lea and Perrins Worcestershire Sauce. Mix well.

4. 4

   Flake in the Corned Beef and mix gently.

5. 5

   Shape into 6-8 even sized patties and pan fry in a little oil until hot and golden on both sides.

6. 6

   Serve topped with sliced tomato and a few lettuce greens and a drizzling of your favourite vinaigrette.

* Per serving · 4 servings · Values may vary.

No additional tips available.