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Corned Beef Cakes with no Potato
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5 from 4 votes

Corned Beef Hash 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.
Prep Time15 minutes
Cook Time20 minutes
Total Time35 minutes
Course: Appetizer, Main Course, Snack
Cuisine: Vegan
Keyword: Corned Beef, Dairy Free, Egg Free, Gluten Free
Servings: 4 cakes
Calories: 335kcal
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 Colman's Mustard Powder or ½ tsp English mustard
  • salt & pepper to taste

Instructions

  • 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.

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

Calories: 335kcal | Carbohydrates: 25g | Protein: 20g | Fat: 16g | Saturated Fat: 4g | Cholesterol: 57mg | Sodium: 1612mg | Potassium: 557mg | Fiber: 5g | Sugar: 2g | Vitamin A: 40IU | Vitamin C: 29mg | Calcium: 53mg | Iron: 3.6mg