Corned beef cheesy filled potato cakes

This deliciously cheesy recipe will be a treat to your tastebuds - a perfect bite for all the family.

This recipe was created by Lissa Wu.

SEASON

Autumn/Winter

COMPLEXITY

Simple

PREPARATION TIME

30 minutes

COOKING TIME

18 minutes

SERVES

Serves 10

Ingredients

800g Potatoes
1/2 tsp Salt
70g Cornstarch
120g Cheddar Cheese, grated
120g Corned beef
60g Panko breadcrumbs
300ml Oil for frying

Method

Peel the potatoes and cut into chunks and boil the potatoes in water with 1/2 tsp salt for about 10 minutes until it’s soft, use a fork to pierce the potatoes to check.

Drain the potatoes in a colander, wait till it’s slightly cooled down and then add into a mixing bowl with the cornstarch and roughly mash, doesn’t have to be fully mashed. Mash the corned beef.

This can make 10 filled pancakes, portion the mash potatoes into 10 portions, flatten to add the mashed corned beef and some cheese in the middle, fold over the mixture and pinch to seal and form it into a round pancake shape, coat the potato pancakes in the panko crumbs.

Add the oil in the frying pan and once it’s slightly hot add in the potato pancakes, cook on medium heat for 8 minutes then flip over and repeat, when it’s a golden colour, take them out of the frying pan and put them on a kitchen towel to drain the excess oil. Once it’s slightly cooled down, enjoy! Can be served on its own or with your favourite dip.

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