An easy recipe for comforting corned beef and potato cakes; this recipe is a great way to use up leftover boiled potatoes.
Leftover potatoes don’t last long round here. Whether served up simply in a potato salad with some mayonnaise – maybe with a pinch of curry powder added for interest, or turned into something else, they’re so versatile that whenever we’re boiling potatoes we normally chuck in a few extra just so that we have some ready cooked in the fridge.
One of our favourite ways of using them is in a fried potato cake; the contrast of the crispy outer and soft fuffy middle always goes down well. And a potato cake is so versatile: you can add cheese, or something like cabbage or brussel sprouts if you’re inspired by bubble and squeak. Here, we’re using a can of Princes corned beef; it breaks up easily into the potato, so the cakes take no time to make, and the added beefy flavour makes this a real meal in one dish.
You can easily add more potato to this dish if you have extra in the fridge; we go on about a 1:1 ratio by weight between the Princes corned beef and the potato, but you could go up to about 1.5:1 in favour of potato. If you have a houseful of hungry mouths, it’s a great way of feeding them economically.
The real secret to this dish in in making sure you chill the patties before frying them, which makes them hold together when cooking. The best way to cook them is just to place them in a pan, cook for a few minutes and only turn once. Don’t fuss them, and they’ll keep their shape. Also, once you’ve made them they’re perfect for freezing. Then when you come home on a rainy winter’s evening, just defrost and serve and you’ve got a warming hearty dish in minutes.
An easy recipe for comforting corned beef and potato cakes. This uses up leftover boiled potatoes –or you can cook double the amount of potatoes next time you cook them. You can add extra potato to these, up to about 500g.
- 340 g can Princes Corned Beef
- 340 g boiled potatoes
- 1/2 tsp mixed dried herbs
- 1/2 tsp dried garlic granules
- 1 tsp soy sauce (optional)
- 1 - 2 spring onions chopped
- 60 g breadcrumbs
Mix all the ingredients except the breadcrumbs together, and then form into 12 patties about 6 - 7.5cm diameter, and about 1cm thick.
Press the patties in the breadcrumbs on both sides. Let rest in the fridge until cold (about an hour). Fry, turning once, until golden brown.
Do not skip the chilling stage, it helps the potato cakes stay together when frying them. You can make these in advance and keep in the fridge for a day. To freeze put the potato cakes on a cling film covered board or tray in the freezer, then pack into plastic boxes once frozen. Allow to defrost before cooking.
Instead of the soy sauce you can add other sauces such as ketchup, sweet chilli sauce, mustard or chutney.
Recipe feature of corned beef and potato cakes commissioned by Princes. All opinions our own.