These corned beef and potato cakes are crispy on the outside and soft on the inside! With bits of corned beef mixed in, they’re packed with flavor and super comforting.
Making these cakes is like a cozy hug on a plate. I love serving them with a dollop of sour cream—it’s the perfect way to enjoy this tasty treat! 😋
Key Ingredients & Substitutions
Potatoes: For the best texture, I recommend using starchy potatoes like Russets or Yukon Gold. They give a nice fluffiness. If you have sweet potatoes on hand, they’re a tasty alternative, adding a hint of sweetness.
Corned Beef: Canned corned beef is a good substitute if you don’t have leftover cooked corned beef. It’s handy and has a similar flavor. For a leaner option, leftover roast beef can work too, but the taste will be slightly different.
Onion: Yellow onions are ideal for this recipe, but you can also use green onions for a milder taste. They offer a fresh crunch. If you’re allergic to onions, you can skip them, using extra spices to enhance flavor.
Breadcrumbs: You can use panko for a lighter and crunchier coating. If gluten-free is a priority, try crushed cornflakes or gluten-free breadcrumbs instead.
How Do You Ensure Your Cakes Hold Together?
Getting the right consistency in the mixture is crucial for shaping the cakes. If your mixture feels too wet, don’t panic! Just add more breadcrumbs little by little until you can mold it easily. Make sure to mix well so everything is evenly distributed without clumping.
- Combine the ingredients gently to avoid over-mashing the potatoes.
- When shaping, press the mixture firmly to form a solid cake; this helps them hold together while frying.
What’s the Best Way to Fry for Crispy Cakes?
Frying gives the cakes that delicious crispy texture. Use a non-stick pan to prevent sticking and ensure even cooking. Preheat the oil over medium heat before adding the cakes. This helps them fry evenly and get golden brown.
- Don’t overcrowd the pan; fry them in batches if necessary.
- Let them cook undisturbed for a few minutes before flipping to maintain their shape.
How to Make Corned Beef and Potato Cakes
Ingredients You’ll Need:
For the Cakes:
- 2 cups cooked potatoes, mashed (about 3 medium potatoes)
- 1 cup cooked corned beef, finely chopped
- 1/2 cup finely chopped onion
- 1/4 cup chopped fresh parsley
- 1/4 cup breadcrumbs (plus extra for coating)
- 1 large egg, beaten
- 1 teaspoon mustard (optional, for flavor)
- Salt and pepper to taste
- 2-3 tablespoons vegetable oil or butter for frying
For Serving:
- Sour cream or yogurt (optional)
- Lemon wedges (optional)
How Much Time Will You Need?
This recipe will take about 10-15 minutes to prepare and about 10-12 minutes for frying. Adding in time to cook the potatoes, if they aren’t already cooked, might take an extra 15-20 minutes. So overall, plan for around 30-40 minutes to get these delicious cakes ready to serve.
Step-by-Step Instructions:
1. Mixing the Ingredients:
In a large mixing bowl, gather all your cooked and prepared ingredients. Combine the mashed potatoes, chopped corned beef, finely chopped onion, chopped parsley, and the initial 1/4 cup of breadcrumbs. Make sure everything is mixed well.
2. Adding Binding Ingredients:
Stir in the beaten egg and mustard if you’re using it. Now season your mixture with a bit of salt and pepper to taste. Mix everything together until the mixture is cohesive. If it feels a bit too wet, sprinkle in a little more breadcrumbs until you can easily shape it.
3. Shaping the Cakes:
With clean hands, take a portion of the mixture and shape it into flat, round cakes, about 3 inches in diameter and 1/2 inch thick. To give them a nice crispy exterior, coat each cake lightly with additional breadcrumbs.
4. Frying the Cakes:
Heat the vegetable oil or butter in a large frying pan over medium heat. Once hot, carefully place your cakes in the pan without overcrowding, so they cook evenly.
5. Browning the Cakes:
Fry the cakes for about 4-5 minutes on each side, until they are golden brown and crispy. Don’t rush this part; let them get nice and crunchy!
6. Draining Excess Oil:
Once done, remove the cakes from the pan and let them drain on paper towels to get rid of any extra oil.
7. Serving Your Cakes:
Serve the cakes hot! A dollop of sour cream or yogurt will complement them perfectly, and don’t forget to sprinkle some fresh parsley on top. If you like a bit of zest, add lemon wedges on the side!
Enjoy your crispy, flavorful Corned Beef and Potato Cakes!
Can I Use Leftover Corned Beef?
Absolutely! Leftover corned beef works perfectly for this recipe. Just ensure it’s finely chopped to mix well with the other ingredients.
How Can I Make This Recipe Gluten-Free?
You can easily make this gluten-free by using gluten-free breadcrumbs for both the mixture and coating. Additionally, ensure that your mustards and seasonings are gluten-free as well.
Can I Freeze the Cakes?
Yes, these cakes can be frozen! Arrange them on a baking sheet in a single layer and freeze until solid. Then, transfer them to a freezer bag. When you’re ready to enjoy, fry them from frozen, adding an extra couple of minutes to the cooking time.
What Can I Serve with Corned Beef and Potato Cakes?
These cakes pair excellently with sour cream or yogurt. You can also serve them alongside a fresh salad or steamed vegetables for a balanced meal. For a special touch, lemon wedges can add brightness.
