These corned beef and potato cakes are crispy on the outside and soft on the inside, filled with tasty bits of corned beef and fluffy potatoes. They’re perfect for a quick snack or a fun meal!
Honestly, who could resist these little golden goodies? I love serving them with a dollop of sour cream or applesauce on the side. Trust me, you’ll want to make extra! 😊
Key Ingredients & Substitutions
Potatoes: Use starchy potatoes like Russets for the best texture. If you’re short on time, pre-made mashed potatoes work in a pinch. I often use leftover mashed potatoes, which adds even more flavor.
Corned Beef: If you don’t have corned beef, try canned corned beef or even cooked ham for a different twist. This recipe also works well with leftover roast beef or turkey.
Onion: I recommend yellow onions for sweetness, but you could substitute with green onions or shallots if you prefer a milder taste.
Breadcrumbs: For a gluten-free version, use crushed cornflakes or gluten-free breadcrumbs. I like to season plain breadcrumbs with some herbs for added flavor.
Egg: If you’re avoiding eggs, flaxseed meal mixed with water is a great binder. Use 1 tablespoon of flaxseed meal mixed with 2.5 tablespoons of water to substitute for one egg.
How Do I Make Sure My Potato Cakes Stay Together When Frying?
The key to keeping your potato cakes intact is to ensure the mixture has the right consistency. It should hold together but not be too wet. Here are some tips:
- Use less liquid in the potatoes if you’re making mashed potatoes fresh. Drain any excess moisture.
- Don’t rush adding breadcrumbs. Start with half, and add more if the mixture seems too wet.
- Chill the formed cakes in the fridge for about 30 minutes before frying. This helps them firm up and makes frying easier.
How to Make Corned Beef and Potato Cakes
Ingredients You’ll Need:
For the Potato Cakes:
- 2 cups cooked potatoes, mashed (about 3 medium potatoes)
- 1 cup cooked corned beef, finely chopped or shredded
- 1 small onion, finely diced
- 2 tablespoons fresh chives, chopped (plus extra for garnish)
- 1 tablespoon fresh parsley, chopped (optional)
- 1 egg, lightly beaten
- 1/2 cup breadcrumbs (plus extra for coating)
- Salt and pepper, to taste
- 2-3 tablespoons oil or butter, for frying
- Lemon wedges, for serving
For the Dipping Sauce (optional):
- 1/2 cup mayonnaise
- 1 tablespoon Dijon mustard or English mustard
- 1 teaspoon lemon juice
- Chopped chives or parsley for garnish
How Much Time Will You Need?
This recipe takes approximately 15 minutes to prepare and about 10-12 minutes to cook, making a total of around 30 minutes from start to finish. Perfect for a quick meal or snack!
Step-by-Step Instructions:
1. Prepare the Mixture:
In a large mixing bowl, combine the mashed potatoes, finely chopped corned beef, diced onion, chopped chives, and parsley (if using). Stir everything together until well mixed and set aside.
2. Add the Binders:
Now, add the lightly beaten egg and breadcrumbs to your potato mixture. Season with salt and pepper to taste. Mix everything until the ingredients hold together—it should feel like a solid dough.
3. Shape the Cakes:
Take small portions of the mixture and shape them into round patties or cakes, about 3 inches in diameter. For an extra crispy texture, lightly coat each cake with additional breadcrumbs.
4. Fry the Cakes:
In a large frying pan, heat the oil or butter over medium heat. Once hot, carefully place the potato cakes in the pan. Fry them for about 3-4 minutes on each side or until they turn golden brown and crispy.
5. Drain Excess Oil:
Once cooked, remove the cakes from the frying pan and transfer them to paper towels to drain any excess oil.
6. Make the Dipping Sauce (Optional):
In a small bowl, mix together the mayonnaise, Dijon mustard, lemon juice, and some chopped herbs if you like. This sauce complements the cakes perfectly!
7. Serve and Enjoy:
Place the warm corned beef and potato cakes on a serving platter over a bed of fresh greens. Garnish with extra chopped chives and lemon wedges. Don’t forget to serve the mustard mayo sauce on the side for dipping!
Enjoy your crispy and savory Corned Beef and Potato Cakes!
Can I Use Leftover Corned Beef for This Recipe?
Absolutely! Leftover corned beef is perfect for these cakes. Simply chop or shred it finely and mix it into the potato mixture for a delicious way to use up leftovers.
Can I Make the Potato Cakes Vegan?
Yes! For a vegan version, simply omit the egg and use a flaxseed or chia seed substitute (1 tablespoon flaxseed meal mixed with 2.5 tablespoons water). Ensure that your breadcrumbs are also vegan-friendly.
How to Store Leftover Potato Cakes?
Store any leftover potato cakes in an airtight container in the fridge for up to 3 days. To reheat, simply pan-fry them again until heated through, or you can warm them in the oven at 350°F (175°C) for about 10 minutes.
Can I Freeze the Corned Beef and Potato Cakes?
Yes, you can freeze them! Place uncooked, shaped cakes in a single layer on a baking sheet. Freeze until solid, then transfer to a resealable plastic bag for up to 3 months. Cook them directly from the freezer, adding a few extra minutes to the frying time.
