5 from 2 votes
Corned Beef Cakes with no Potato
Corned Beef Hash Cakes
Prep Time
15 mins
Cook Time
20 mins
Total Time
35 mins
 

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.

Course: Appetizer, Main Course, Snack
Cuisine: Free From - gluten, dairy, wheat, soya, egg
Keyword: Corned Beef, Dairy Free, Egg Free, Gluten Free
Servings: 4 cakes
Calories: 335 kcal
Author: Glutarama
Ingredients
  • 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
Instructions
  1. In a food processor turn your bread into bread crumbs and set aside in a bowl or a high sided plate.
  2. 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.
  3. Add the butter beans to the food processor and blitz until you have a hummus type consistency, spoon into a large bowl.
  4. 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.
  5. 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.
  6. 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.
  7. 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.
  8. 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.

Recipe Notes

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.

Nutrition Facts
Corned Beef Hash Cakes
Amount Per Serving
Calories 335 Calories from Fat 144
% Daily Value*
Total Fat 16g 25%
Saturated Fat 4g 20%
Cholesterol 57mg 19%
Sodium 1612mg 67%
Potassium 557mg 16%
Total Carbohydrates 25g 8%
Dietary Fiber 5g 20%
Sugars 2g
Protein 20g 40%
Vitamin A 0.8%
Vitamin C 35.2%
Calcium 5.3%
Iron 20.1%
* Percent Daily Values are based on a 2000 calorie diet.