INGREDIENTS

INSTRUCTIONS

1 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:

“Our hopelessness and our helplessness are no barrier to (God’s) work. Indeed our utter incapacity is often the prop He delights to use for His next act… We are facing one of the principles of Yahweh’s modus operandi. When His people are without strength, without resources, without hope, without human gimmicks – then He loves to stretch forth His hand from heaven. Once we see where God often begins we will understand how we may be encouraged. #Ralph Davis”