Ingredients

Steps

• Brown the leeks and garlic in a frying pan with olive oil.
• Mix the cooked leeks, mashed potato, egg yolk, and corned beef in a bowl.
• Form the mixture into four 5cm patties using floured hands.
• Fry the patties in olive oil until golden brown on both sides.
• Cook the red onion and chilli in a saucepan with olive oil until browned.
• Add tomato, sugar, and seasoning to the saucepan and caramelise for five minutes.
• Serve the potato cakes with the chutney and salad leaves.