Fritters…Hash Browns…Croquettes..whichever you choose to call these one thing is for sure – they are damn delicious.
My fiance loves corned beef and I prepped these ready to make him for is return last Saturday morning. It was a warm day and our nieces and nephews were bored so he called on his way home and said when he got in we were heading out (best laid plans am I right?) So I rolled them into balls, put them on a plate and shoved them into the fridge.
Now…I assure you there is a point to my oversharing of the course of my morning and it is this – these keep incredibly well in the fridge until needed. Mine were only in the fridge for approx 6-8 hours however they would keep well overnight. All that’s needed then is to flatten them and roll into some flour, and throw in the pan to crisp! That easy.
This is a perfect ‘Shoot I forgot to take something out for dinner’ or ‘Need something cheap and filling to make until payday/can get to the shop’ as no matter what stage of life you are in, we have all been there.
- 1.2kg potatoes, peeled and diced
- 340g tin of corned beef (I used hampers but you can also use actual leftover corned beef if you have any in the fridge)
- 1 tablespoon wholegrain mustard
- 1 tablespoon normal or dijon mustard
- 2 eggs, lightly beaten
- 1 cup plain flour, for dusting
- 2 tablespoons oil
- 1 tablespoon butter
- 1/2 tablespoon salt
- 1/2 tablespoon pepper
- Line baking tray or plate with baking paper. Place potatoes in a large saucepan, cover with water and cook until tender. Drain and set aside for 10 minutes or until cool enough to handle.
- Roughly mash potatoes so that they are still slightly chunky.
- Add corned beef (diced up if using actual leftovers or broken up if using tinned), mustard, eggs and salt and pepper. Mix until combined. Roll into balls as even as possible to ensure even cooking time. This recipe will make approx 10 large fritters or 20 smaller ones depending on how you make them.
- Set aside on your tray or plate for at least an hour or up to 24 hours.
- Lightly coat fritters in flour, squashing them into pattie shapes as you go.
- Heat oil and butter in a wok or frypan and once sizzling (flick a drop of water or pepper into the oil and if it bubbles it’s hot enough) add your fritters one by one. My wok fits around 5 smaller ones at a time so as not to crowd the pan and as the fritters are cold, you don’t want to add too many at the same time and reduce the heat of the oil as you’ll get a soggy result.
- Cook for 3 to 4 minutes each side or until golden. Transfer to a paper towel lined plate and continue with rest of batch. If doing a lot of fritters, line a tray with baking paper again and have the oven on ‘warm’ so the fritters stay hot while you continue.
- Serve on a bed of spinach leaves and drizzle with chili mayo for a kick, or eat just as they are!
Here are some more potatoes and of course, Welchy posts.