- ByLizzie Moult
- August 23, 2012
- 6 Comments
- 06 Recipes
One of my favourite things is turning left over food in to deliciousness. Its like a physical challange,exceptI get to be creative and eat what I make. I do have to thank my mum for this. As making plenty of food has rubbed off, in only a two person household cooking a big lump of meat lasts a whole week. Needless to say that after eating sandwiches all week, a small peice of corned beef was still sitting in the fridge, from our attempt to have a Sunday roast. It was time for something different, no more corned beef and tomato sandwiches.
Also in our home growing up was plenty of left over mashed potatoes. Potatoes are a great way to add substance to a fritter and also helps them stick together. The pantry gets raided for an egg and a handful of flour to make the glue. Add a few other of your favourite spices and herbs and you have created the best fritters ever.
You can’t go wrong when something is cooked in oil, when the shell of the fritters go golden and crisp, while the inside stays soft. Even the I wont eat vegetable crowd will never now, once you have hidden the evidence in a fritter covered in tomato sauce.
Corned Beef & Kale Fritters - Recipe
Prep time
Cook time
Total time
Author: Lizzie Moult - www.strayedtable.com
Recipe type: Left-overs, Beef
Serves: 4
Ingredients
- 4 large potatoes, quartered
- 1 tbsp olive oil
- 4 stems of kale, stalk removed and finely sliced
- 1 large brown onion, diced
- 1 ½ cups (300gm) corned beef*, diced
- Egg
- Salt and pepper
- Good handful of parsley, finely chopped
- 1 cup of flour (you can use rice flour for Gluten Free ones)
- 4 tbsp olive oil – or cooking fritters
Instructions
- Place the potatoes in a large pot and cover with salted water and boil for 15min, or until well cooked.
- In a frying pan, heat the olive oil on a medium heat, add the kale and stir continuously until softened.
- In a large mixing bowl, place the onion and drained potato, and stir thoroughly.
- Add the kale, corned beef, egg, salt, pepper, parsley and half of the flour and mix to combine. Adding more flour gradually, so the mixture becomes stiff.
- Heat olive oil in a large non-stick frying pan on a medium heat. Using wet hands create patties one at a time, placing them into the pan. (I use one handful of mixture per pattie)
- Cook them for 4-5minutes – or till golden on each side.
- Serve with a homemade tomato relish or sauce.
Notes
* You can use roast beef, chicken or lamb. If you have left over potato mash just add the meat and combine with egg and flour. Substitute kale for other vegetables like – broccoli, silverbeet, beans, corn or carrot.
Leafy green salad with egg tomatoes, pepita’s and sunflower seeds.
Lizzie Moult
Planning, cooking, chasing kids & running an online business; it might seem like there is a lot going on. Yet Lizzie is all about living simply and creating a flexible lifestyle that enables plenty of travel, adventure and quality time. A lifestyle writer and photographer for over 10 years for numerous publications, working online for over 14 years Lizzie also works as Cognitive Behavioural Therapist to help people live a life with passion & purpose without people-pleasing, imposter syndrome and seeking approval at www.lizziemoult.com.
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6 Responses
Okay, where do you find kale around here that’s not so bitter your teeth fall out when you eat it?
These fritters look amazingly good!
Reply
I have my sources. No, there is a place at the Big Pinapple market that has organic kale, the smaller and younger the better.
Reply
I make corned beef hash whenever we have corned beef around, but have never made fritters. Love the idea. Love more the idea of adding kale. That’s pure genius. Good stuff – thanks.
Reply
Love that you incorporated kale in this recipe 🙂
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I’m still dreaming of eating this magical kale everyone speaks of! Alas my mother is allergic to beef, so I’ve never really had corned beef, but mashed potatoes were definitely a staple 🙂
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Still got kale growing till snowfall. I like the curly leaf or blue scotch kale the best. Ever tried kale chips? Mmmm the best. Wash and dry kale, sprinkle with olive oil and salt and bake in a low oven till crispy. We’ve never had to store them, but hear they keep well if they are ALL dried out.
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Welcome
We are Roy & Lizzie an Aussie couple, who started food & travel blogging back in 2008, documenting our adventures, food discoveries, different cultures, and the natural world. We are here to inspire more people to leave their table and explore the world.
We are currently based in Fort William, Scotland, UK.
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