One of my favourite things is turning left over food in to deliciousness. Its like a physical challange, except I get to be creative and eat what I make. I do have to thank my mum for this. As making plenty of food has rubbed off, in only a two person household cooking a big lump of meat lasts a whole week. Needless to say that after eating sandwiches all week, a small peice of corned beef was still sitting in the fridge, from our attempt to have a Sunday roast. It was time for something different, no more corned beef and tomato sandwiches.
Also in our home growing up was plenty of left over mashed potatoes. Potatoes are a great way to add substance to a fritter and also helps them stick together. The pantry gets raided for an egg and a handful of flour to make the glue. Add a few other of your favourite spices and herbs and you have created the best fritters ever.
You can’t go wrong when something is cooked in oil, when the shell of the fritters go golden and crisp, while the inside stays soft. Even the I wont eat vegetable crowd will never now, once you have hidden the evidence in a fritter covered in tomato sauce.
- 4 large potatoes, quartered
- 1 tbsp olive oil
- 4 stems of kale, stalk removed and finely sliced
- 1 large brown onion, diced
- 1 ½ cups (300gm) corned beef*, diced
- Salt and pepper
- Good handful of parsley, finely chopped
- 1 cup of flour (you can use rice flour for Gluten Free ones)
- 4 tbsp olive oil – or cooking fritters
- Place the potatoes in a large pot and cover with salted water and boil for 15min, or until well cooked.
- In a frying pan, heat the olive oil on a medium heat, add the kale and stir continuously until softened.
- In a large mixing bowl, place the onion and drained potato, and stir thoroughly.
- Add the kale, corned beef, egg, salt, pepper, parsley and half of the flour and mix to combine. Adding more flour gradually, so the mixture becomes stiff.
- Heat olive oil in a large non-stick frying pan on a medium heat. Using wet hands create patties one at a time, placing them into the pan. (I use one handful of mixture per pattie)
- Cook them for 4-5minutes – or till golden on each side.
- Serve with a homemade tomato relish or sauce.
Leafy green salad with egg tomatoes, pepita’s and sunflower seeds.