750g chat potatoes, quartered
½ cup sauerkraut (100g)
200g sliced corned beef, thinly sliced
1 cup finely grated Tasty cheese
¼ cup finely chopped dill pickles
½ cup vegetable oil
½ cup tartare sauce
2 tablespoons tomato sauce
Baby salad leaves with beetroot and carrot, to serve
Place potatoes in a microwave-safe bowl. Cover with damp absorbent kitchen paper.
Microwave on High (100%) for about 9 minutes, or until tender. Drain. Coarsely mash. Cool slightly.
Meanwhile, place sauerkraut on absorbent kitchen paper to remove excess moisture.
Add sauerkraut to potatoes with corned beef, cheese, pickles and egg. Season with salt and pepper. Mix well. Divide into eight equal portions. Using damp hands, shape into patties.
Heat oil in a large, non-stick frying pan over a medium heat. Add patties. Cook for about 6 to 7 minutes on each side, or until golden brown. Remove.
Meanwhile, combine sauces in a small bowl. Mix well.
Serve potato cakes with salad leaves and sauce.
TIP! We used Always Fresh Polish Sauerkraut available major supermarkets. Patties can be made up to several hours ahead. Keep, covered, in the fridge until ready to cook.