Corned beef and potato snacks

Directions

1. Soak your peas overnight in cold water. 
2. Soak your beef overnight with cold water. 
3. When you’re ready to boil up, rinse your peas and put them in a pudding bag and shut tight. 
4. Rinse your beef and add that and the peas to a good pot. Turn on medium heat and simmer for an hour. 
5. Cut your veggies into bite-size pieces the cabbage into one-inch squares the turnip and potato the same trim the carrots and add everything to the pot. Cook until tender.  When they are tender strain and set aside to cool.  
6. Take out the beef separately and chop it into small pieces.
7. Keep the cooked peas separate.
8. Roughly chop the veggies by hand or throw them into a food processor. Fold in the beef and peas to the chopped veggies and mix well.
9. Form into little cakes and fry in a nonstick pan until cooked and crispy. 
10. Serve with mustard pickles. Enjoy!