Corned Beef and Potato Cakes are crispy little treats that are perfect for any meal. Made with tasty corned beef and creamy mashed potatoes, they’re filling and super delicious!
These cakes are so easy to make; just mix, shape, and fry. I love serving them with a dollop of sour cream on top. It adds a nice, cool touch that you need to try! 😋
Key Ingredients & Substitutions
Potatoes: Use starchy potatoes like Russets for a creamy texture. If you have leftovers from a previous meal, they work great too! You can also opt for sweet potatoes for a hint of sweetness and a twist on flavor.
Corned Beef: Cooked corned beef provides a rich, salty flavor. If you’re looking for a lighter option, shredded chicken or even lentils can substitute nicely while still keeping some heartiness.
Onion: Yellow onion adds a great flavor base, but you can use shallots for a milder taste or even omit them if you prefer. Green onions or scallions could also add a fresh touch.
Cheese: Cheddar is a classic choice, but feel free to experiment with pepper jack for a spicy kick or mozzarella for extra gooeyness. If you need a dairy-free option, try nutritional yeast for a cheesy flavor.
Egg: The egg helps bind the mixture. For a vegan option, you can use a flaxseed meal (1 tablespoon flaxseed mixed with 3 tablespoons water) to replace one egg, though it may slightly change the texture.
How Do You Get the Perfect Texture for Patties?
A crucial step for making sure your patties hold together is proper mixing. Combine the ingredients gently—overworking the mixture can make them tough. When adding flour, make sure it’s just enough to bind everything while keeping it slightly wet for that tender bite.
- Get your hands a bit floured to prevent sticking when shaping.
- Press gently to form patties, not overly compacting them.
And remember, cooking them at a steady medium heat ensures the outside crisps up without burning while the inside warms through!
How to Make Corned Beef and Potato Cakes
Ingredients You’ll Need:
For the Cakes:
- 2 cups cooked potatoes, mashed (about 3 medium potatoes)
- 1 cup cooked corned beef, finely chopped
- 1/4 cup onion, finely chopped
- 2 tbsp fresh chives or green onions, chopped
- 1/2 cup shredded cheese (optional, cheddar or your choice)
- 1 large egg, beaten
- 1/4 cup all-purpose flour (plus more for dusting)
- Salt and pepper to taste
- 2-3 tbsp oil or butter for frying
How Much Time Will You Need?
This recipe requires about 15 minutes for preparation and around 15 minutes for cooking. In total, you’ll need about 30 minutes to enjoy these delicious Corned Beef and Potato Cakes!
Step-by-Step Instructions:
1. Mix the Base:
Grab a large bowl and combine your mashed potatoes, finely chopped corned beef, finely chopped onion, and chives. This is the heart of your potato cakes!
2. Add Cheese and Seasoning:
If you’re using cheese, sprinkle it in now! Then, pour in the beaten egg and season everything with a pinch of salt and pepper. Mix it all together until well combined.
3. Form the Dough:
Sprinkle the flour over your mixture. Stir until it forms a soft but workable dough. It should hold together well when you shape it but not be too sticky.
4. Shape the Patties:
Dust your hands lightly with flour to prevent sticking. Shape the mixture into small patties, about 3 inches round and 3/4 inch thick.
5. Heat the Skillet:
Put a large skillet on medium heat and add oil or butter. Let it heat up until it’s nice and hot.
6. Fry the Cakes:
Carefully place a few patties in the skillet, being sure not to overcrowd them. Fry them for about 3-4 minutes on each side. You want them golden brown and crispy!
7. Drain Excess Oil:
Once cooked, transfer your cakes to a plate lined with paper towels to soak up any leftover oil.
8. Serve and Enjoy:
Serve your Corned Beef and Potato Cakes warm. If you’d like, sprinkle some extra chopped chives on top for a fresh touch. Enjoy your delicious creation!
Can I Use Leftover Corned Beef?
Absolutely! Leftover corned beef works perfectly in this recipe, making it a great way to use up extra from a holiday meal or deli sandwiches.
What Should I Do if the Mixture is Too Sticky?
If your mixture is too sticky, simply sprinkle in a bit more flour, a tablespoon at a time, until it reaches a workable consistency. Just be careful not to add too much; you want it to stay soft!
Can I Freeze Corned Beef and Potato Cakes?
Yes! You can freeze uncooked patties. Just lay them on a baking sheet in a single layer until frozen, then transfer to an airtight container. For best results, use within 2-3 months. To cook, thaw them in the fridge overnight and fry as usual!
How Can I Make this Recipe Gluten-Free?
For a gluten-free option, substitute the all-purpose flour with a gluten-free flour blend or use almond flour. This will still allow you to achieve a deliciously crispy texture!