Potato and corn beef bites

By Hope Malau
11 May 2016

Add freshly chopped chilli to the batter to give these bites a bit of a kick.

MAKES ABOUT 20 Preparation: 15 min Standing: 1 hour Cooking: 15 min

  •  4 large potatoes
  • 125 ml (½ c) flour
  • 60 ml (¼ c) milk
  • 1 egg
  • salt and freshly ground black pepper
  • 385 g corned beef, chopped
  • oil for deep frying

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1. Place half the potatoes, peeled and cut into pieces, in a medium saucepan, cover with water, season with some salt and bring to a simmer. Cook until the potatoes are tender, about 15 minutes. Drain and force through a sieve into a bowl.

2. Peel the remaining potatoes and coarsely grate them. Wrap the grated potatoes in a kitchen towel and squeeze as much liquid from them as you can. Transfer the grated potatoes to the bowl.

3. Stir in the flour, milk, egg, salt, pepper and corned beef. Sprinkle flour onto a tray or plate, place tablespoonfuls of the mixture on the tray and refrigerate for an hour.

4. In a large heavy saucepan, heat the oil over medium heat then cook the bites in batches until golden brown. Serve with dipping sauce of your choice.

You may also like: Corned beef pies


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