Ingredients

• a little olive oil
• 50g/1¾oz diced leeks
• 1 clove garlic
• chopped
• 400g/14oz potatoes
• mashed
• 1 egg yolk
• 150g/5¼oz grated corned beef
• a little plain flour
• salt and freshly ground black pepper
• olive oil
• 100g/3½oz red onion
• diced
• 1 dried red chilli
• 50g/1¾oz tomato
• diced and de-seeded
• 50g/1¾oz brown sugar
• salt and freshly ground black pepper

Directions

• Heat some of the olive oil in a frying pan and brown off the leeks and garlic.
• Remove from the heat and add the mashed potato along with the egg yolk and corned beef. Mix well.
• Coat your hands in a little flour so the potato doesn't stick
• and form the mixture into four equal patties
• approximately 5cm/2in in diameter. Add salt and pepper and shallow fry the patties in a little more olive oil until golden brown on both sides.
• To make the chutney
• heat a saucepan with a drizzle of olive oil
• the red onion and the chilli. Cook until browned.
• Add the tomato
• brown sugar and seasoning
• and allow to caramelise for five minutes.
• Serve either hot or cold with the potato cakes and some ripped salad leaves.