Ingredients
Method:
-
Onions 100 g
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Corned Beef canned 340 g
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Flat leaf Parsley 10 g
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Pickled onions 50 g
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Butter 50 g
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Mash potato 600 g
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Egg 650 g
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Salt 4 g
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Cracked Black Pepper 2 g
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Whole milk 30 ml
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Plain flour 50 g
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Panko Breadcrumbs 100 g
Preparation
-
Method:
- Peel and finely dice the onions.
- Chop the corned beef into small cubes
- Finely slice the parsley and pickled onions
- Sweat down the onions in the butter until soft.
- Mix together the onions to the mash along with the egg, seasoning, corned beef, parsley and pickled onions.
- Allow to chill then shape into 10 cakes.
- Cover each cake in flour, then egg and finish with the panko bread crumbs.
- Deep fry the cakes at 180c for 10-12 minutes or until hot throughout.
- Serve with a poached egg and little watercress salad.
