Corned Beef & Sweet Potato Cakes
Here's a cracking little recipe for corned beef and sweet potato cakes which I put together for Princes this week. They are quick, easy, inexpensive and one the kids can help with too. Joshua and I made a video to show you how easy they are - by the way, I'm 39 weeks pregnant so fairly large!
Warm, comforting and made with mainly store cupboard bits, corned beef and sweet potato cakes make a great winter recipe. They are not too heavy or stodgy either, especially when served simply with some steamed green vegetables and a poached egg. They are also really versatile - swap the sweet potato for leftover mashed potatoes, or mix it up with any leftover mashed root veg. Swap the leek for fried onion or just raw spring onion for quickness. Add a chopped chilli for a kick or any herbs you fancy.
Corned Beef and Sweet Potato Cakes
- Makes: 4
- Time: 20 mins prep + 35 mins cooking
- Cost: 95p per corned beef and sweet potato cake
- Calories: 440 per corned beef and sweet potato cake
For the Corned Beef and Sweet Potato Cakes:
- 1 tablespoon olive oil
- Small to medium leek, top, tailed and finely sliced
- 4 medium sweet potatoes, baked and flesh scooped out (to make around 400g mash)
- 1 medium egg, beaten
- Pinch smoked paprika or ground black pepper to taste (optional)
- 340g Princes corned beef, chilled in the fridge overnight
- 3-4 tablespoons dry breadcrumbs, plus extra for coating
To serve (an ideas):
- 4 large eggs, poached
- 350g steamed green beans
- Heat the olive oil in a frying pan and fry the leeks over a medium heat for around four minutes until soft and translucent but not brown or coloured. Leave to cool.
- In a large bowl, mash the flesh of the cooled baked sweet potato until smooth. Add the cooked leek, egg and a little paprika or pepper. Mix until well combined.
- Open the tin of chilled corned beef. Using a sharp knife, cut the corned beef into cubes roughly 1cm square. Stir into the sweet potato mixture.
- Add enough breadcrumbs to stiffen the mixture and then divide it into four. Shape into four patties and chill in the fridge for at least 30 minutes.
- Bake in a pre-heated oven at 200 C / 180 fan / gas mark 6 for around 25 minutes turning once half way through until golden.
- Serve each corned beef and sweet potato cake on steamed green beans and top with a poached egg if liked.
This post is in association with Princes.
Princes are currently running a brilliant promotion on their 340g tins of Corned Beef. Check labels to win one of 20 weekend break prizes, a Kindle Fire tablet, £20 supermarket vouchers and more. Details of the promotion can be found at www.winaweekendbreak.co.uk