Preparation: 30 minutes | Cooking: 2 hours | Serves: 4
- 1kg piece corned beef
- 1 onion, peeled, studded with 6 cloves
- 3 bay leaves
- 2 tbsp brown sugar
- 60ml (¼ cup) malt vinegar
- 2 eggs
- 60ml (¼ cup) milk
- 75g (½ cup) self-raising flour
- 400g sweet potato, peeled, grated
- 200g roasted red capsicum, chopped
- ¼ cup chopped fresh parsley, plus 1 tablespoon extra
- 2 tbsp olive oil
- ¼ tsp dried red chilli flakes
- 2 tsp white balsamic vinegar
- Baby spinach or rocket leaves, to serve
- Rinse the corned beef in cold water to remove any surface brine. Place the corned silverside in a large heavy-based pot. Cover the silverside with cold water until completely submerged.
- Put over a low heat and bring to a simmer. Skim any scum that rises to the surface. Once the scum is removed, add onion with cloves, bay leaves, sugar and vinegar. Keep the heat at a simmer.
- Cook until the silverside is tender (about 1 ½ – 2 hours). A fork should easily penetrate the centre of the meat. Remove and set aside to cool.
To make the fritters: whisk the eggs, milk and flour together in a large bowl. Add the sweet potato, 350g of shredded corned beef, half the roasted capsicum and the parsley. Stir to combine, season with freshly ground black pepper.
- Heat half the oil in a large non-stick frying pan over a medium-high heat. Spoon ⅓ cup of mixture per fritter into the pan, 3 fritters at a time. Cook for 2-3 minutes each side or until golden and cooked through. Continue with remaining batter to make 12 fritters, adding a little more oil between batches.
- Meanwhile, combine remaining roasted capsicum, extra parsley, chilli flakes and vinegar. Serve fritters with the baby spinach or rocket and tomato or capsicum relish!
Yum! Let us know how your shredded beef fritters turn out on our Facebook page!