Corned Meat Potato Cakes

1/2 kg potatoes, boiled, peeled
and mashed while hot
1 tsp fine salt
1 tbsp SPAR Butter, melted
1 Egg (egg yolk only)
1/4 cup SPAR Bread Flour
1/2 cup SPAR Corned Meat
extra flour for dusting
SPAR Butter or Sunflower Oil for pan-frying

Cook potatoes until soft and mash. To mashed potatoes, add salt, butter, egg yolk, nutmeg and flour. Mix lightly. Add corned meat and mix to distribute evenly. Form mixture into logs and refrigerate for at least 15 minutes.

Cut into 1-inch thick rounds and with the back of a spoon, make slight criss-cross indentations on one side of potato cake with fork. Refrigerate for another 15 minutes then pan-fry in oil or butter. Cook over moderate heat until golden.

Makes 4 servings.

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