This was made with leftovers from a corned beef meal. The hash cakes actually turned out better than the original meal.
To make them I just mixed together the following things:
Corned beef cut up small
Half a cob of sweetcorn very lightly cooked and taken off the cob
Leftover carrots and onion cut into smallish pieces
Lemon zest (I do mine on a microplane) and juice of half a lemon
Good dollop of mustard powder – I use Hot English
Mace (say ½ teaspoon) – completely optional
A little bit of salt
If you didn’t cook your cabbage with ginger you could add a good knob of fresh grated ginger or a much smaller amount of ground ginger – say under a teaspoon.
Mix this all up well. Shape into cakes with wet hands. Roll in breadcrumbs – I used brown ones but white or panko would be fine.
Because I had a huge amount of leftovers I made one lot of hash cakes for now and put one lot into the freezer for another time.
Brown the cakes in oil (I mixed canola and olive oil with a bit of butter).
Finish the cakes in the oven for about 20 minutes at 150 degrees Celsius (that’s about 300 degrees Fahrenheit)