Kumara And Corned Beef Hash Patties - cooking recipe

Ingredients

750 g kumara, peeled and chopped
1 small onion, peeled and finely sliced
1 tablespoon oil
1 cup sliced cabbage
1 teaspoon curry powder
227 g crushed pineapple in juice, very well drained
1 egg
3 -4 tablespoons Worcestershire sauce
340 g corned beef

Preparation

Cook the kumala in boiling salted water until tender, drain and mash.
Cook the onion in the oil in a frying pan until soft but not coloured. Add the cabbage and curry powder and cook only until the cabbage is wilted.
Add the onions to the kumala with the pineapple, egg and Lea and Perrins Worcestershire Sauce. Mix well.
Flake in the Corned Beef and mix gently.
Shape into 6-8 even sized patties and pan fry in a little oil until hot and golden on both sides.
Serve topped with sliced tomato and a few lettuce greens and a drizzling of your favourite vinaigrette.