Corned Beef and Cabbage Cakes

Huey

3-4 medium potatoes, peeled & halved
freshly ground salt & pepper
olive oil
1 onion, finely sliced
1/3rd savoy cabbage, ribs removed & finely sliced
500-600 gm cooked corned beef, diced
2 eggs
chutney

Cook potatoes in plenty of lightly salted, boiling water until tender. Then drain well, mash and set aside. Heat a little oil in a non-stick pan and gently saute onion. Add cabbage, turn heat down and gently cook until slightly coloured, stirring now and again. Place corned beef, mashed potato, eggs, seasonings and cabbage in a bowl. Mix really well and form into cakes. Then heat a good layer of oil in a large heavy-bottomed pan and panfry cakes until golden brown. Drain well on paper towels. Serve with a good dollop of chutney on top. ps. If you like, cakes can be lightly dusted with a little plain flour before panfrying.