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!
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