1 Cook the potatoes in a large pan of boiling, salted water for 10-12 minutes until tender. Heat the oil in a pan. 2 Finely chop the onion and cook with the cumin for 1-2 minutes. Crush in the garlic and cook for another minute or so until softened. 3 Stir in the cannellini beans, curry paste and half the vegetable stock. Bring to the boil and simmer for five minutes or so, adding more stock as necessary. 4 Open the can of corned beef and turn out the contents. Chop roughly and place in a bowl with the chopped coriander. Drain the potatoes well and add to the cor ed beef mixture. 5 Crush with a fork, stirring to mix together the mixture. Season well to taste and shape into four cakes. 6 Heat 1-2 tbsp oil in a large frying pan. Dust the cakes with a little flour and cook on a high heat for two minutes on each side until golden. 7 Stir the ketchup and chilli sauce into the bean mixture and season to taste. Spoon the beans into a shallow bowl and place the corned beef cakes on top. Garnish with coriander and serve. Per serving: 854 Calories (kcal); 19g Total Fat; (19% calories from fat); 48g Protein; 127g Carbohydrate; 1mg Cholesterol; 257mg Sodium Food Exchanges: 8 Grain(Starch); 3 Lean Meat; 1 Vegetable; 0 Fruit; 3 1/2 Fat; 0 Other Carbohydrates Converted by MM_Buster v2.0n.
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|Serving Size: 1 Serving (666g)|
|Recipe Makes: 2|
|Calories from Fat: 269 (35%)|
|Amt Per Serving||% DV|
|Total Fat 29.9g||40 %|
|Saturated Fat 6.4g||32 %|
|Monounsaturated Fat 10g|
|Polyunsanturated Fat 10.1g|
|Cholesterol 54mg||17 %|
|Sodium 1874.5mg||65 %|
|Potassium 2018.3mg||53 %|
|Total Carbohydrate 89.2g||26 %|
|Dietary Fiber 16.2g||65 %|
|Sugars, other 72.9g|
|Protein 37g||53 %|
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Calories per serving: 760
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