In the unlikely event there is any left-over corned beef, these yummy fluffy non-traditional hash cakes are a great way to use up any left-overs.
Traditionally hash cakes and lightly coated in flour then pan fried. I may be slightly addicted to Panko so rather than a traditional hash cake, I coated them in panko and shallow fried them.
I only had a little less than 200 grams of corned beef left, so these quantities are based on the amount of meat I had.
What you need
For the filling
- 3 Medium Potatoes (peeled and diced)
- 1 tbsp sour cream (optional for the mash)
- 1 tbsp butter (optional for the mash)
- 1 cup of grated cheese
- 200g Corned Beef (shredded)
- ¼ cup Garlic Chives
- 2 Eggs
- 2tbsp Whole Grain Mustard
- 1 cup Plain Flour
- Salt and pepper to taste
- Oil for frying
For the crumb
- ¼ cup corn flour
- 1 egg (lightly beaten with a splash of water or milk)
- 1 cup Panko (or breadcrumbs)
What to do
- Peel and dice potatoes and boil in a pot until cooked.
- Once cooked, roughly mash and add in sour cream, butter and cheese. This is meant to be a dry potato mash. Put aside and allow to cool (about half an hour).
- In another bowl, lightly whisk your eggs, mustard and chives. Add your cooled mashed potato and corned beef. Mix well before adding the flour. Gradually add flour until it comes to dough like consistency.
- On a tray lined with baking paper, roll about two tablespoons full of mixture and press into a patty shape. Allow to chill in the fridge for about 20 minutes. Because the mixture is quite sticky, I found it was easier to work with wet hands. I had a bowl with a little bit of water and lightly wet my hands every second bally.
- Lightly coat in corn flour, dip in the egg wash and roll in the panko.
- Shallow fry in a large pan with medium-hot to hot oil until golden brown on both sides. I used sunflower oil but you can use which ever oil you prefer to fry with.
They’re delicious straight out of the pan or cold and they also refrigerate well (if they last that long).