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.
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.