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Corned beef & cabbage cakes


  • Cook the 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 the onion. Add the cabbage, turn the heat down and gently cook until slightly coloured, stirring now and again.
  • Place the 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 in batches. Drain well on kitchen paper towels.
  • Serve with a good dollop of chutney on top.
  • ps. If you like, the cakes can be lightly dusted with a little plain flour before panfrying.


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

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

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