Instructions: 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.

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