A great little recipe for lovers of chilli sauce and also corned beef! You don't have to even make the corned beef as you can use the corned beef you buy from the deli. The sauce will give the hash cakes a lovely flavour from the Wild Limes and the peri Peri chilli and the sauce is fantastic to dip the hash cakes in!
Serves 4
350g sliced corn beef, roughly chopped
1.2k mashing potatoes (eg.desiree) cut into quarters and unpeeled
½ cup panko breadcrumbs
2 tablespoons Peri Peri Wild Lime Sauce
¼ cup chopped coriander
2 eggs, lightly beaten
Tasmanian Pepper Salt to taste
1 cup rice flour
Canola oil
Outback Spirit Peri Peri Wild Lime Sauce to dip.
Line a baking tray with baking paper.
Boil the potatoes until tender. Drain and roughly smash so they are still chunky.
Add the corned beef, breadcrumbs, Peri Peri Wild Lime Sauce , eggs, chopped coriander and Tasmanian Pepper Salt to taste. Stir until well combined.
Taking a good spoonful, shape hash cakes approximately 8cm diameter. Place onto the prepared tray and let rest in the refrigerator for at least 20 minutes.
Remove from the fridge and lightly coat the hash cakes in the rice flour seasoned with a little more Tasmanian Pepper Salt.
Heat enough canola oil to shallow fry and when hot cook the hash cakes for 3 to 4 minutes each side.
Serve while hot with extra Peri Peri Wild Lime Sauce.
We love this served with a lovely Potato, Anisata and Cabbage Mash – to die for!
copyright Juleigh Robins