•  500g sebago (starchy) potatoes, peeled and grated
•  1 quantity corned beef+
•  2 eggs, lightly beaten
•  2 green onions (scallions), sliced
•  1 tablespoon store-bought, grated horseradish
•  2 tablespoons olive oil
•  20g butter

tomato and parsley salad

•  2 vine-ripened tomatoes, chopped
•  ½ cup flat-leaf parsley leaves
•  1 tablespoon red wine vinegar
•  sea salt and cracked black pepper

  To make the tomato and parsley salad, place the tomato, parsley, vinegar, salt and pepper in a bowl and mix to combine. Set aside. Squeeze the grated potato to remove any excess water and pat dry. Shred 250g corned beef and place in a bowl with the potato, egg, green onion, horseradish, salt and pepper and mix well to combine. Heat the oil and butter in a large non-stick frying pan over high heat. Cook ½ cupfuls of the mixture, pressing to flatten, for 4 minutes each side or until golden and crisp. Drain on absorbent paper. Serve with the salad. Makes 8.
+ See corned beef recipe.