Corned Beef Patties

Crispy on the outside but mushy on the inside, these patties are suitable as party fillers.  Serve them on a bed of lettuce with a chilli dip on the side.

CORNED BEEF PATTIES (makes about 15 patties)

Corned Beef Patties

Ingredients

1 can corned beef, about 340g
3 large Russet potatoes, about 600g

1 tsp salt
1 stalk spring onion, finely chopped
5 shallots, finely chopped
2 eggs, about 60 g each
1 cup breadcrumbs
2-3 tbsp cooking oil

Method

1. Cut potatoes into quarters.  Place the potato pieces into a deep pot with enough water to cover them and sprinkle them with salt. Bring the water to a boil, then simmer the potatoes for 15 minutes.  Drain the water.  Cover the pot of potatoes with the pot cover and leave for 10 minutes.
2. Mash the potatoes. Add corned beef, spring onion, shallots, breadcrumbs and eggs.  Mix well.
3. Heat the oil in a non-stick frying pan.  Form the potato mixture into patties, about the size of a hamburger disk. Fry the patties until they are golden brown, about 2-3 minutes on each side.

Notes

• This can be served as a side dish, with rice or noodles, or use it as a hamburger substitute.
• Goes well with Kimchi.