Corned beef and potato cakes are crispy on the outside and soft on the inside. These little delights bring together the tasty flavors of corned beef and mashed potatoes!
They’re perfect as a snack or a fun side dish. I love making a big batch; they disappear fast! Pair them with some ketchup or mustard for an extra tasty treat. Yum!
Key Ingredients & Substitutions
Potatoes: Use starchy potatoes like Russets. They create a fluffy texture. If you need a quicker option, instant mashed potatoes work in a pinch, though the texture will vary. I prefer freshly mashed for the best taste.
Corned Beef: This is the star! I love using leftover corned beef for these cakes. If you don’t have any, deli meat can serve as a substitute, though the flavor won’t be quite the same. You can also try using canned corned beef for a fast option.
Onion: While red or white onions both work, I tend to lean towards red for a slightly milder, sweeter flavor. If you’re looking to skip the onion, you can use onion powder instead, about 1 teaspoon.
Egg: The egg helps bind the mixture. If you’re looking for a vegan option, try using flaxseed meal (1 tablespoon flaxmeal with 2.5 tablespoons water, mixed and left to sit until gel-like) or applesauce as a binder.
How Do You Get the Perfect Crispy Coating?
Achieving that crispy exterior is all about the breadcrumbs. Coating the cakes twice—once in the mixture and again in extra breadcrumbs—creates a super crunchy crust. Here’s how to do it:
- After shaping, lightly coat each cake in breadcrumbs before frying. This helps seal in moisture.
- Make sure your oil is hot enough—test it by dropping a breadcrumb; it should sizzle immediately.
- Don’t overcrowd the pan; frying in batches ensures each cake gets even heat and crispiness.
How to Make Corned Beef and Potato Cakes
Ingredients You’ll Need:
For the Cakes:
- 2 cups cooked potatoes, mashed (preferably a starchy variety like Russet)
- 1 cup corned beef, finely chopped or shredded
- 1/4 cup onion, finely diced (red or white)
- 2 tablespoons fresh parsley, chopped
- 1/2 teaspoon black pepper
- 1/2 teaspoon salt (adjust to taste)
- 1/4 teaspoon garlic powder (optional)
- 1 egg, lightly beaten
- 1/2 cup breadcrumbs (plus extra for coating)
- Oil for frying (vegetable, canola, or sunflower oil)
For Serving:
- Sour cream or a creamy dip of your choice
How Much Time Will You Need?
This recipe takes about 15 minutes of preparation time, plus about 15 minutes for cooking. In total, you’ll need around 30 minutes to make these delicious Corned Beef and Potato Cakes. They are quick to prepare and perfect for a tasty meal or snack!
Step-by-Step Instructions:
1. Mixing the Base:
In a large bowl, start by combining the mashed potatoes and the finely chopped corned beef. Use a fork or spoon to mix them together until they are evenly distributed. This will be the base of your cakes, so make sure they are well blended!
2. Adding Flavor:
Next, add the finely diced onion, chopped parsley, black pepper, salt, and garlic powder (if you’re using it). Stir everything together really well to ensure all the flavors come together nicely.
3. Binding the Mixture:
Now, it’s time to add the beaten egg and 1/2 cup of breadcrumbs to your mixture. This helps bind everything and keep your cakes together while cooking. Mix thoroughly until the mixture holds well together. If it feels too loose, you can always add a little more breadcrumbs!
4. Shaping the Cakes:
Take your mixture and shape it into patties or cakes, making them about 3-4 inches in diameter and 1/2 inch thick. Try to make them even in size for consistent cooking.
5. Coating for Crunch:
Once you’ve shaped all your cakes, lightly coat each one with extra breadcrumbs. This will create a deliciously crispy exterior when you fry them up!
6. Frying the Cakes:
Heat oil in a frying pan over medium heat. You want it hot but not smoking. Carefully place the potato cakes in the pan, but remember not to overcrowd—give each one space to sizzle!
7. Cooking Until Golden:
Fry the cakes for about 3-4 minutes on each side, or until they turn golden brown and crispy. Keep an eye on them, as cooking times may vary based on your pan and heat level.
8. Draining Excess Oil:
Once they are done, gently transfer the cakes to a paper towel-lined plate to drain off any extra oil. This helps keep them nice and crispy!
9. Ready to Serve:
Serve your delicious corned beef and potato cakes hot. They make a fantastic snack or meal when paired with a dollop of sour cream or your favorite creamy dip. Enjoy!
Can I Use Leftover Corned Beef for This Recipe?
Absolutely! Leftover corned beef works perfectly in these cakes. Just chop or shred it finely before mixing it with the potatoes for the best texture and flavor.
What Types of Potatoes Are Best for This Recipe?
Starchy potatoes like Russets are preferred because they mash well and create a fluffier cake. If you only have waxy potatoes, they can still work, but the texture might be a bit denser.
How Can I Store Leftover Corned Beef and Potato Cakes?
Store leftovers in an airtight container in the fridge for up to 3 days. To reheat, place them in a frying pan over medium heat for a few minutes on each side until they’re warm and crispy again.
Can I Freeze These Cakes?
Yes, you can freeze them! Make sure to freeze them in a single layer on a baking sheet first, then transfer them to an airtight container or freezer bag. They should be good for up to 2 months. Reheat from frozen in a frying pan for best results.
