Corned beef patties with braised cabbage

(serves 4)

Ingredients

3 large potatoes, peeled, halved and cooked
1 ½ cups (250 g) corned beef/silverside, finely chopped
5 green onions (shallots), sliced
¼ cup olive oil
500 g cabbage, finely shredded
½ cup chicken stock

Method

Allow cooked potatoes to cook, then grate coarsely into medium sized bowl. Add corned beef, shallots and season with salt and pepper to taste. Mix well.
Using 1/3 cup measures, form mixture into patties. Set aside while cabbage cooks.
Heat 1 T oil in heavy-based pan, and add cabbage, mixing well. Add stock and a good grind of pepper, cover and allow to cook for about 5 minutes.
Heat remaining oil and shallow fry patties over medium heat for 3 – 4 minutes each side, or until golden brown.
Serve with cabbage.