Corned Beef Griddle Cakes with Eggs

• 750 gfloury potatoes, peeled and cut into chunks
• 250 gwhite cabbage, finely shredded
• 300 gtinned corned beef, diced
• 55 gspring onions, thinly sliced
• 35 gplain flour
• 25 gunsalted butter, cut into small pieces
• 30 mlrapeseed oil
• 4medium eggs, for frying
• 12 gparsley, finely chopped
• 10 mlcider vinegar
• Fine salt, as needed
• Black pepper, freshly ground

Method

1. 1Boil the potatoes in salted water for 15–18 minutes until tender. Add the cabbage for the final 4 minutes, then drain well and leave in the colander for 2 minutes so excess water escapes.
2. 2Return to the warm pan and mash roughly with the butter. Fold in the corned beef, spring onions, parsley, flour and vinegar. Taste before adding salt and black pepper.
3. 3Spread the mixture on a large plate and cool for 10 minutes until comfortable to handle. Divide into eight equal portions and shape into patties about 2 cm thick.
4. 4Heat 20 ml oil in a wide non-stick frying pan over medium heat. Fry the cakes in two batches for 4–5 minutes on each side until deeply golden and piping hot in the centre. Turn only after a crust has formed.
5. 5Keep the cooked cakes warm. Add the remaining 10 ml oil to the pan and fry the eggs for 3–4 minutes until the whites are set; cook longer for firmer yolks.
6. 6Serve two cakes and one egg per person. Break the egg over the crisp potatoes so the yolk becomes part of the sauce.

Per serving

kcal

544

protein

32.9g

fibre

6g

carbs

44.6g

fat

26.3g