These tasty corned beef and potato cakes are crispy on the outside and soft on the inside. They mix corned beef with mashed potatoes, making every bite so satisfying!
Cooking these little cakes is a blast! I love how they make a perfect snack or meal. Plus, who can resist the smell of frying potatoes? It’s hard to eat just one! 😄
Key Ingredients & Substitutions
Potatoes: Waxy potatoes like Yukon Gold work best here. They hold their shape and give a nice creamy texture. If you’re in a pinch, you can use all-purpose potatoes, but try to cook them just right so they don’t turn mushy.
Canned Corned Beef: While using canned is convenient, feel free to substitute leftover corned beef if you have any. Just shred it finely. It brings fresher flavors and is an awesome way to use up leftovers.
Onion: A small onion adds great taste to the cakes. If you prefer, you can swap it for green onions or shallots for a milder flavor. They’ll give a sweet touch to your dish.
Breadcrumbs: I like using plain or seasoned breadcrumbs for a crispy crust. If you’re gluten-free, substitute with crushed gluten-free crackers or a blend of ground nuts like almond flour.
Egg: The egg binds everything together. If you need a vegan option, use a flax egg (1 tablespoon ground flaxseed mixed with 2.5 tablespoons water) or applesauce as a binder instead.
How Do You Get the Perfect Crispy Crust on Your Cakes?
Making your Corned Beef and Potato Cakes crispy is all about the coating and frying technique. Here’s how to achieve that delicious crust:
- After shaping the patties, coat them lightly with breadcrumbs. This adds crunch when they fry.
- Ensure your frying oil is hot enough. You can test this by dropping a small piece of the mixture in; if it sizzles right away, you’re good to go.
- Don’t overcrowd the pan. Fry in batches to give each cake enough space, which helps them crisp up without steaming.
- Cook each side until golden brown (about 3-4 minutes). This allows a nice, even fry.
- Once done, place them on paper towels to soak up excess oil, keeping them crispy and not greasy.
How to Make Corned Beef and Potato Cakes
Ingredients You’ll Need:
For the Mixture:
- 2 cups cooked potatoes, mashed (preferably waxy potatoes for good texture)
- 1 cup canned corned beef, finely chopped or shredded
- 1 small onion, finely chopped
- 1/4 cup fresh parsley, chopped
- 1 egg, lightly beaten
- 1/2 cup breadcrumbs, plus extra for coating
- 1/2 tsp black pepper
- 1/2 tsp salt (adjust depending on saltiness of corned beef)
For Frying:
- 2 tbsp vegetable oil or butter
Optional for Extra Flavor:
- 1 tsp mustard or Worcestershire sauce
How Much Time Will You Need?
This recipe takes about 15 minutes to prepare and about 20 minutes to cook, making it approximately 35 minutes from start to finish. You’ll spend a little time mixing the ingredients together, then shaping and frying the cakes. The result is a tasty dish that’s quick and satisfying!
Step-by-Step Instructions:
1. Prepare the Mixture:
In a large bowl, combine the mashed potatoes, chopped corned beef, finely chopped onion, and fresh parsley. Make sure everything is mixed well so the flavors combine beautifully.
2. Add the Remaining Ingredients:
Add the beaten egg, breadcrumbs, salt, and black pepper to the potato mixture. Stir everything together until it is uniformly mixed. If you want an extra kick of flavor, you can add mustard or Worcestershire sauce at this stage.
3. Shape the Patties:
Take a handful of the mixture and shape it into small, flat patties that are about 3-4 inches in diameter. This size helps them cook evenly!
4. Coat for Crispiness:
Lightly coat each patty with extra breadcrumbs, which will help create a nice, crispy crust when frying.
5. Heat the Oil:
In a large frying pan, heat the vegetable oil or butter over medium heat. You can test if it’s hot enough by dropping a small piece of the mixture into the pan; if it sizzles, it’s ready to go!
6. Fry the Patties:
Carefully place the patties in the heated oil, frying them in batches. Cook each side for about 3-4 minutes, or until they are golden brown and crispy. This ensures each cake is delicious!
7. Drain Excess Oil:
Once they’re beautifully browned, remove the patties from the pan and place them on paper towels to drain off any excess oil. This step helps keep them crispy!
8. Serve and Enjoy:
Serve the cakes warm, garnished with extra parsley for a fresh touch. Lemon wedges and a dollop of your favorite creamy sauce or mustard mayo make excellent accompaniments. Enjoy your crispy and flavorful Corned Beef and Potato Cakes!
Can I Use Leftover Mashed Potatoes for This Recipe?
Absolutely! Leftover mashed potatoes work wonderfully in this recipe. Just ensure they’re well-seasoned since they’ll be the base of your cakes. If they’re a bit dry, you might want to add a splash of milk or a bit of butter to moisten them up.
How Can I Make This Recipe Gluten-Free?
To make these cakes gluten-free, substitute regular breadcrumbs with gluten-free breadcrumbs or crushed gluten-free crackers. Ensure that the canned corned beef you choose is also gluten-free, as some brands may contain wheat.
What Should I Serve with Corned Beef and Potato Cakes?
These cakes pair beautifully with a variety of sides! Consider serving them with a zesty salad, steamed vegetables, or coleslaw for something refreshing. A dollop of sour cream or mustard mayo on the side makes a great dipping sauce too!
How Can I Store Leftover Corned Beef and Potato Cakes?
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, place them in a skillet over medium heat for a few minutes on each side to get them crispy again. You can also microwave them, but they might lose some of their crispiness.
