• 4servings
  • 40minutes
  • 290calories

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Nutrition Info . . .

NutrientsProteins, Lipids, Cellulose
VitaminsA, B3, B12, C, D, P
MineralsZinc, Copper, Silicon, Sulfur, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 450g (1lb) small new potatoes, cut into 5mm ( 1/4in) dice

  2. 2 carrots, quartered lengthways and thinly sliced

  3. 5 tsp olive oil

  4. 1 medium onion, finely chopped

  5. 2 garlic cloves, finely chopped

  6. 200g (7oz) frozen sweetcorn kernels

  7. pepper to taste

  8. 175g (6oz) roast beef, cut into 1cm ( 1/2in) dice

Instructions Jump to Ingredients ↑

  1. Cook the potatoes in a saucepan of boiling water for about 6 minutes or until almost tender. Add the carrots and cook for a further 2 minutes. Drain.

  2. Coat a large nonstick frying pan with cooking spray or a teaspoon of olive oil. Add 3 teaspoons of the oil and heat over medium-low heat. Add the onion and garlic, and cook, stirring frequently, for about 7 minutes or until the onion is golden brown.

  3. Increase the heat to medium-high. Add the remaining 2 teaspoons of oil. Add the potatoes and carrots, sweetcorn and pepper, and cook, stirring occasionally, for about 10 minutes or until the mixture starts to form a crust on the base.

  4. Stir in the beef and press down on the mixture to make a firm cake. Cook for a further 5 minutes or until the base has a good browned crust. Serve hot.


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