These Corned Beef Hash Cakes came about after my mum and I had a clear out of my Gran’s larder. Since Grandpa passed away I’ve been preparing lunch and dinners for Gran twice a week to alleviate some of the pressure from mum who’s pouring all her time into caring for Gran.
We had a bit of a giggle going through the cupboards playing ‘best before date bingo’ the winner was a particularly fine vintage of pickled chestnuts from April 2015. Having never tried pickled chestnuts before I of course had to have a little nibble before they went into the bin and the jar was washed for recycling.
Take my advice, do not do this, I have proven it’s not worth the coughing fit so now you don’t have to!
Mum passed me a couple of tins of corned beef and said ‘you could make corned beef hash?’ What a lovely memory, mum used to make us both corned beef hash and corned beef and potato pie when we were younger. I wanted to relive that meal and introduce my two children to it.
The little grey cells set to work on an idea for a recipe that I could eat, finding myself in the position that I can no longer tolerate potato. In the next few moments I came across a tin of butter beans. Tah-dah! The universe had heard me and presented me with the answer. Don’t you just love it when that happens.
I have made this recipe with both gluten free bread crumbs and brioche breadcrumbs too, both work equally well but the brioche is likely to have dairy or egg in it so be aware of this. Another recipe you may be interested in if you like the sound of this Corned Beef Hash Cake is my no potato Fennel Fish Cakes.
These Corned Beef Hash Cakes are also potato free so fewer carbs and higher in protein and fibre thanks to the butter bean replacement. Simple to make and great to bulk cook and freeze so you can eat them again on another day.
- 400 g tin of corned beef
- 400 g tin butter beans
- 1 medium onion diced finely
- 2 slices gluten free bread alternatively you can use 2 GF brioche buns
- ¼ tsp mustard powder or ½ tsp English mustard
- salt and pepper to taste
- In a food processor turn your bread into bread crumbs and set aside in a bowl or a high sided plate.
- Add your finely diced onion to a lightly oiled frying pan and fry until just starting to caramelise, set the pan aside and leave cooling whilst you continue with the method.
- Add the butter beans to the food processor and blitz until you have a hummus type consistency, spoon into a large bowl.
- Take the corned beef and crumble into the bowl with your fingers, leaving lumps the size of a pea, for example, will add a much more favourable consistency.
- Add 2 tablespoons of bread crumbs, the cooled onion, mustard and seasoning to the bowl of butter beans. Using your hands smush all the ingredients together until thoroughly combined.
- Divide the mixture into quarters and take each quarter in your hands moulding it into a burger shape approximately 1 inch think. If you have crumpet rings you could use one of these as a size guide.
- As this is an egg free recipe these corned beef hash cakes are not dipped before coating them in the breadcrumbs, however if you can tolerate eggs then please do feel free to whish up an egg and dip each cake in egg before coating in breadcrumbs.
To cook transfer your Corned Beef Hash Cakes onto a baking sheet and pop into a preheated oven at 180°C Fan/200°C for 25mins or until a delicious golden brown. If they don't colour as you'd like then pop them under the grill for the remaining cooking time to colour.
These are delicious served up with sweet potato wedges and veggies or beans or as a light lunch/starter with a rich red onion chutney as shown in the image.
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