Corned beef cakes are a Zambian favorite according to one of my friends. It could just be her household or perhaps it is common in other homes. Whatever the case is, these corned beef cakes are so delicious. I had a few of the cakes, went upstairs and by the time I came back the rest were all gone.
These corned beef cakes are a great breakfast treat. You could also have them for dinner. I ate mine with a salad and a very spicy sauce. It truly is a meal on its own. The corned beef and potatoes make it very filling. I know the next question would be “can I use minced meat?” I would advice against it for this dish.
The texture for corned beef works better and is very different from minced meat when cooked. Corned beef allows for a softer cake texture. The corned beef also has its own unique taste also which adds to the flavor of this dish. Corned beef also cooks faster for this type of dish so it’s best to stick to that.
Recipe for Corned Beef Cakes
Ingredients
1 can of Corned Beef
2 Irish Potatoes
2 Cups of Breadcrumbs
Chicken Seasoning cubes
2 Eggs
1/4 cup of Milk
1 Tablespoon of Chopped Parsley
1/2 bulb of Onion
1 Scotch bonnet Pepper
Oil for deep frying
Method
Wash, peel and boil your potatoes with a pinch of chicken seasoning
Mash the potatoes and set aside.
Mash the corned beef and combine the potatoes, add the chopped onions, parsley, chopped pepper, seasoning and set aside.
Whisk the eggs with the milk and pour 3 tablespoons of the mix into the mashed corned beef and potato mix.
Scoop a small portion of your mix and mould. Dip it in the egg mix and roll in the breadcrumbs and set aside.
In a pan of hot oil, deep fry the corned beef cakes till golden brown.
P:S – Place the cakes in gently and also take out gently as this is a softer cake and may crumble easily
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