Discover the ultimate fusion of Australian and New Zealand flavours with our delectable corned beef and potato fritters.
This mouthwatering dish combines the tender, savoury goodness of corned beef with the crispy, golden-brown texture of pan-fried potato patties.
Whether you’re a fan of classic Aussie or Kiwi cuisine, these corned beef fritters with potato are sure to delight your taste buds and transport you to the heart of the South Pacific.
Imagine a plate of golden-brown, crispy fritters, each one a perfect blend of tender corned beef and fluffy, mashed potato.
The fritters are lightly seasoned with salt and pepper, their edges crisped to perfection from the sizzling oil.
As you take a bite, the flavours of the corned beef and potato meld together, creating a harmonious and satisfying taste that is both comforting and indulgent.
The fritters are served piping hot, with a light and airy texture that gives way to the rich, meaty filling within.
This dish is a true celebration of the shared culinary heritage between Australia and New Zealand, a must-try for any fan of hearty, flavourful cuisine.
Don’t stop at just one recipe! Explore a treasure trove of corned beef fritter ideas, recipes, and tricks to make them even more delicious.
The Perfect Corned Beef and Potato Fritters Recipe
Equipment
- Mixing bowl
- Potato masher
- Measuring cups and spoons
- Sharp knife
- Frying pan or skillet,
- Spatula
- Large plate
- Paper towels
Ingredients
- 500 g peeled and diced potatoes
- 200 g diced
corned beef - 1 beaten egg
- 2 Tbsp plain flour
- 1 tsp baking powder
- 1 tsp salt
- ½ tsp black pepper
- 2 Tbsp vegetable oil for frying
Instructions
- Boil the 500 g peeled and diced potatoes until tender, about 10 minutes. Drain and mash until smooth.
- In a mixing bowl, combine the mashed potatoes, 200 g diced
corned beef , 1 beaten egg, 2 Tbsp plain flour, 1 tsp baking powder, 1 tsp salt, and ½ tsp black pepper. Mix well until fully incorporated. - Heat the 2 Tbsp vegetable oil in a frying pan over medium-high heat.
- Scoop heaping tablespoons of the potato and corned beef mixture and gently place them in the hot oil.
- Fry the fritters for 2-3 minutes per side, or until golden brown and crispy.
- Transfer the cooked fritters to a plate lined with paper towels to drain any excess oil.
- Serve hot and enjoy!
Notes
- For extra crispiness, chill the potato and corned beef mixture for 30 minutes before frying.
- Experiment with different seasonings, such as paprika or garlic powder, to add more flavour.
- Serve the fritters with a tangy dipping sauce, such as a horseradish or mustard-based condiment.
- Leftover fritters can be reheated in the oven or air fryer for a quick and easy snack.
- Adjust the amount of flour to achieve your desired texture, adding more for a firmer fritter or less for a softer one.
Serving Suggestions:
- Serve the corned beef and potato fritters as a main dish, accompanied by a fresh salad or steamed vegetables.
- Use the fritters as a base for a hearty breakfast, topping them with a fried egg and hollandaise sauce.
- Incorporate the fritters into a sandwich or burger, adding your favourite condiments and toppings.
- Enjoy the fritters as a tasty Appetiser or snack, served with a side of tangy dipping sauce.
- Pair the corned beef and potato fritters with a cold beer or a glass of crisp white wine for a true Aussie-Kiwi experience.
Choice recipe, so simple, I made mine out of all leftovers