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  • 750 g kumara, peeled and chopped
  • 1 small onion, peeled and finely sliced
  • 1 tsp curry powder
  • 1 Tbsp oil
  • 1 cup sliced cabbage
  • 225 g can crushed pineapple in juice, very well drained
  • 1 egg
  • 3-4 Tbsp Lea & Perrins Worcestershire Sauce
  • 340 g can Hellaby's Reduced Fat Corned Beef, chilled


1. Cook the kumara in boiling salted water until tender, drain and mash.

2. Cook the onion in the oil in a frying pan until soft but not coloured. Add the cabbage and curry powder and cook only until the cabbage is wilted.

3. Add the onions to the kumara with the pineapple, egg and Lea & Perrins Worcestershire Sauce. Mix well.

4. Flake in the Hellaby’s Reduced Fat Corned Beef
and mix gently.

5. Shape into 6-8 even sized patties and pan fry in a little oil until hot and golden on both sides.

Serve topped with sliced tomato and a few lettuce greens and a drizzling of your favourite vinaigrette.

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