The other day I posted about using up your leftovers and said I was planning on adding some of my leftover recipes to the blog. I also posted a recipe for a corned beef hash. Therefore, it made sense to me that the first recipe for using up leftovers was corned beef fritters.
If you have used my corned beef hash recipe and have leftovers, then making fritters is a great idea. It takes just seconds to transform the dish into something that tastes completely different.
You can also make corned beef fritters from scratch. Here is how to make corned beef fritters either from a leftover corned beef hash or from scratch.
Corned Beef Fritters– Made from Leftover Corned Beef Hash
| Preparation time: 5 minutes | |
| Cooking time: 10 minutes | |
| Servings: Depends how much leftover corned beef has you have | |
| Vegetarian/ vegan: NO | |
| Dairy-free: YES | |
| Gluten-free: YES |
- If your corned beef hash has large chunks of potato, you may wish to break them down a little by pressing with the back of your fork.
- Divide your leftover corned beef hash into balls about the size of your fist.
- Roll each piece into a ball and then press down to create a thick disc.
- Season with salt and pepper.
- Heat some oil in a frying pan until it is sizzling.
- Add the fritters and cook for a few minutes until the underneath has turned golden brown and crispy.
- Flip over the fritters onto the other side using a flatfish lift.
- Cook the second side for a few minutes until the fritters are hot in the centre and both sides are golden and crispy.
- Serve immediately to retain the crunch.
Corned Beef Fritters Made From Scratch
| Preparation time: 10 minutes + cooling time | |
| Cooking time: 30 minutes | |
| Servings: 8 fritters | |
| Vegetarian/ vegan: NO | |
| Dairy-free: Omit the butter | |
| Gluten-free: YES |
Ingredients
- 1 can of corned beef
- 1 kg white potatoes
- Knob of butter
- 1 small onion finely chopped
- 1 egg
- Salt and pepper
- Oil for frying
How to Make Corned Beef Fritters from Scratch
- Peel and chop the potatoes.
- Add the potatoes to the pan and bring to the boil
- Cook the potatoes for 15-20 minutes, or until they are soft but not falling apart.
- Meanwhile, finely dice a small onion.
- Add a little oil to a frying pan over medium heat.
- Next, add the onions to the pan and cook for 5 minutes, or until softened and turning golden.
- Drain your potatoes and a knob of butter.
- Mash the potatoes using a potato masher.
- Open your can of corned beef and dice the contents into small pieces.
- Add the onions and corned beef pieces into the mashed potatoes and stir all the ingredients together using a spoon or a fork.
- Transfer the mixture to a bowl and cover with clingfilm.
- Put the bowl into the refrigerator for 15 minutes to cool. This makes it easier to form your fritters.
- Take the bowl out of the refrigerator when the fritter mix has cooled.
- Divide the mixture into eight balls about the size of your fist.
- Roll each piece into a ball and then press down to create a thick disc.
- Season with salt and pepper.
- Heat some oil in a frying pan until it is sizzling.
- Add the fritters and cook for a few minutes until the underneath has turned golden brown and crispy.
- Flip over the fritters onto the other side using a flatfish lift.
- Cook the second side for a few minutes until the fritters are hot in the centre and both sides are golden and crispy.
- Serve immediately to retain the crunch.
TIPS
- Add vegetables– You can change the flavour each time you make these by adding different cooked vegetables to the leftover corned beef hash. Garden peas, sweetcorn, or cooked carrots work particularly well.
- Add more corner beef– If you want your fritters a little meatier, add a second can of corned beef.
If you missed the corned beef hash recipe, you can read it here.