INGREDIENTS

INSTRUCTIONS

Cook the potatoes in a large pan of boiling, salted water for 10-12
minutes until tender. Heat the oil in a pan.  2 Finely chop the onion
and cook with the cumin for 1-2 minutes.  Crush in the garlic and cook
for another minute or so until softened.  3 Stir in the cannellini
beans, curry paste and half the vegetable  stock. Bring to the boil and
simmer for five minutes or so, adding  more stock as necessary.  4 Open
the can of corned beef and turn out the contents. Chop roughly  and
place in a bowl with the chopped coriander. Drain the potatoes  well
and add to the cor ed beef mixture.  5 Crush with a fork, stirring to
mix together the mixture. Season  well to taste and shape into four
cakes.  6 Heat 1-2 tbsp oil in a large frying pan. Dust the cakes with
a  little flour and cook on a high heat for two minutes on each side
until golden.  7 Stir the ketchup and chilli sauce into the bean
mixture and season  to taste. Spoon the beans into a shallow bowl and
place the corned  beef cakes on top. Garnish with coriander and serve.
Converted by MC_Buster.  Per serving: 854 Calories (kcal); 19g Total
Fat; (19% calories from  fat); 48g Protein; 127g Carbohydrate; 1mg
Cholesterol; 257mg Sodium  Food Exchanges: 8 Grain(Starch); 3 Lean
Meat; 1 Vegetable; 0 Fruit; 3  1/2 Fat; 0 Other Carbohydrates
Converted by MM_Buster v2.0n.

A Message from our Provider:

“As a former fetus, I oppose abortion…”

Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 3145
Calories From Fat: 1085
Total Fat: 120.6g
Cholesterol: 367.4mg
Sodium: 8889.3mg
Potassium: 7725mg
Carbohydrates: 322.1g
Fiber: 59.5g
Sugar: 6g
Protein: 191.6g