Corned Beef and Potato Cakes are a tasty treat that blends tender corned beef with soft, mashed potatoes. They’re crispy on the outside and fluffy on the inside—just delicious!
They’re perfect for using up leftovers, and, let’s face it, who doesn’t love a crispy cake? I enjoy serving them with a dollop of sour cream or some tangy mustard. Yum!
Key Ingredients & Substitutions
Corned Beef: You can use store-bought cooked corned beef for convenience. If you’re vegetarian, consider using lentils or mushrooms for a similar texture and flavor.
Potatoes: Russet or Yukon Gold potatoes work best for mashing. If you’re looking for a lower-carb option, try using cauliflower mash instead.
Onion and Garlic: These ingredients add flavor depth. If you’re sensitive to onion, try using green onions instead, or leave them out entirely!
Fresh Herbs: Parsley or chives brighten the flavor. Feel free to swap in dill or cilantro based on your taste preference.
Egg: If you’d like a vegan option, a flaxseed meal (1 tablespoon flaxseed meal + 2.5 tablespoons water) can work as a binding agent.
Flour: All-purpose flour is the standard, but you can substitute with gluten-free flour or almond flour for a different texture.
How Do I Make Sure My Potato Cakes Are Crispy?
Getting that nice crispiness on your potato cakes is key! Here’s how to nail it:
- Dust the shaped cakes lightly with flour before frying. This forms a crispy outer layer.
- Make sure your skillet is hot enough before adding the cakes. Test it with a small drop of water – if it sizzles, you’re good to go!
- Don’t overcrowd the skillet. Fry in batches if necessary to ensure even cooking.
- Allow them to fry undisturbed for the first few minutes to let that golden crust form before flipping.
Remember, patience is key when frying. Enjoy the process and the lovely aroma that fills your kitchen!
How to Make Corned Beef and Potato Cakes
Ingredients You’ll Need:
Main Ingredients:
- 2 cups cooked corned beef, finely chopped or shredded
- 3 cups cooked potatoes, mashed
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 2 tablespoons fresh parsley or chives, chopped (plus extra for garnish)
- 1 large egg, beaten
- 1/2 cup all-purpose flour (plus extra for dusting)
- Salt and pepper, to taste
- 3 tablespoons butter or oil, for frying
- Optional: 1/4 teaspoon ground black pepper or smoked paprika
For Serving:
- Mayonnaise or sour cream (garnished with chopped chives or parsley)
How Much Time Will You Need?
This recipe takes about 15 minutes for preparation and an additional 15 minutes for cooking. So, in just about 30 minutes, you’ll have delicious Corned Beef and Potato Cakes ready to enjoy!
Step-by-Step Instructions:
1. Mix the Ingredients:
In a large mixing bowl, combine the chopped corned beef, mashed potatoes, chopped onion, minced garlic, and chopped fresh parsley or chives. Stir them together until everything is well mixed.
2. Add Binder:
Pour in the beaten egg and mix well to help hold the ingredients together. This will give your cakes a nice texture!
3. Incorporate Flour:
Gradually sprinkle in the flour while mixing. You want to create a mixture that holds its shape—if it’s too sticky, just add a bit more flour until it’s manageable.
4. Season It Up:
Now, season your mixture with salt, pepper, and if you like, add a pinch of black pepper or smoked paprika for an extra kick of flavor.
5. Form the Cakes:
Shape the mixture into small round cakes, about 3 inches in diameter and 1/2-inch thick. To help create a crispy crust, dust each cake lightly with flour.
6. Frying Time:
Heat butter or oil in a large skillet over medium heat. Once it’s nice and hot, gently place the potato cakes in the skillet.
7. Cook to Perfection:
Fry the cakes for about 3-4 minutes on each side until they turn golden brown and crispy. Flip them carefully to keep them intact.
8. Drain and Prepare to Serve:
After frying, place the cakes on paper towels to absorb any excess oil if needed. This keeps them crisp!
9. Serve and Enjoy:
Serve the corned beef and potato cakes warm, garnished with extra chopped chives or parsley. Offer a side of mayonnaise or sour cream for creamy dipping goodness!
Enjoy your crispy and savory Corned Beef and Potato Cakes!
Can I Use Leftover Corned Beef for This Recipe?
Absolutely! Using leftover corned beef is a great way to reduce waste and add flavor to your cakes. Just ensure it’s finely chopped or shredded for even mixing!
How Do I Make These Cakes Gluten-Free?
You can substitute all-purpose flour with gluten-free flour, such as almond flour or a gluten-free all-purpose blend. Just adjust the amount based on the consistency of the mixture.
Can I Freeze the Corned Beef and Potato Cakes?
Yes, you can freeze them! After shaping the cakes but before frying, place them on a baking sheet lined with parchment paper and freeze until firm. Once frozen, transfer them to an airtight container or freezer bag. They can be cooked directly from frozen!
What’s the Best Way to Reheat Leftover Cakes?
The best way to reheat leftover cakes is in a skillet over medium heat. This helps retain their crispiness. You can also use an oven set to 350°F (175°C) for about 10-15 minutes, flipping them halfway through.