Corned beef cakes
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | pounds | Potatoes or yams |
| Salt and pepper to taste | ||
| 1 | small | Onion, chopped |
| 2 | Eggs, beaten | |
| ¼ | cup | Milk |
| 7 | ounces | Can corned beef |
| 2 | cups | Bread crumbs for coating |
| Deep fat for frying | ||
| 1 | teaspoon | Cayenne pepper, optional |
| 1 | tablespoon | Finely chopped parsley |
Directions
Peel potatatoes or yams; wash and boil in salted water until tender, drain and mash. Add pepper or cayenne, chopped onions, parsley and corned beef.
Add milk to eggs. Add two tablespoons egg mixture and mix well. Form into flat cakes, brush with eggs, coat with bread crumbs. Fry in oil until golden brown. Drain on tissue paper, serve hot.
Posted to FOODWINE Digest 25 Jan 97 by jeff@rtech (Jeff Lichtman) on 86" , 1986 .RZ .