The secret to perfect Corned Beef Patties – Make the mashed potato a day before so it will be hard when mixed in with remaining ingredients. Even better when you are making mashed potatoes as a side to any meal, make extra and save some to make Pulpetti the next day! ????
Ingredients:
3 Large Potatoes, roughly chopped (White Potatoes)
Large Tin of Corned Beef
Small Onion, finely chopped
3 Garlic, crushed
1/2 Teaspoon Mild Curry Powder
Few Dashes of Worcestershire Sauce
2 Tbls Parmesan Cheese
2 Tbls Breadcrumbs
2 Eggs
Chopped Fresh Parsley
Method:
Boil the potatoes and mash them with a little butter, milk, salt and pepper. Stir in the corned beef then add the remaining ingredients, adding the eggs last.
Form into balls then press down into patties. Place them on a sheet of baking paper and refrigerate for at least 2 hours or until they have hardened (important).
In a pan add enough vegetable oil to cover all the base of the pan and a little more. Heat the oil on medium heat and fry the patties for a few minutes on both sides. Remove and place them on a paper towel to absorb any excess oil before serving.
Enjoy!
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