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
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.