Corned beef hash cakes

Ingredients

400g/14oz floury potatoes, such as Maris Piper or King Edward, cooked and mashed
400g/14oz canned corned beef, cubed
2 spring onions, trimmed, finely chopped
4 gherkins, finely chopped
1 tbsp English mustard
salt and freshly ground black pepper
100g/3½oz plain flour
200g/7oz fresh breadcrumbs
2 free-range eggs, beaten
100ml/3½fl oz vegetable oil
For the dipping sauce
200g/7oz ready-made brown sauce
100g/3½oz ready-made mayonnaise
1 tsp Tabasco sauce
4-6 handfuls baby leaf spinach or watercress, to serve

Method

1. In a bowl, mix together the mashed potatoes, corned beef cubes, chopped spring onions, gherkin and mustard until well combined. Season, to taste, with salt and freshly ground black pepper.
2. Roll the mixture into 8-10 equally-sized balls, then flatten into patties.
3. Sprinkle the flour and breadcrumbs onto two separate plates. Beat the eggs in a bowl. Dredge each patty in the flour, then dip it into the beaten egg, then roll in the breadcrumbs until completely covered.
4. Heat the oil in a frying pan over a medium to high heat, until a breadcrumb sizzles and turns golden-brown when dropped into it. Fry the corned beef hash patties, in batches, for 3-4 minutes on each side, or until crisp and golden-brown on both sides and warmed through.
5. For the dipping sauce, in a bowl, mix together all of the dipping sauce ingredients until well combined.
6. To serve, place one handful of spinach or watercress leaves into the centre of each of four to six serving plates. Place one or two of the corned beef hash cakes on top of each. Serve the dipping sauce in dipping bowls alongside.