Corned Beef Patties are a family favorite. When you get tired of casseroles and other combination-foods, these patties make a nice change of pace. They can be served like a hamburger–on buns or large biscuits. Or they can be eaten like a cutlet, with a fork and a bit of ketchup.
This recipe was tested with a square can of corned beef. If you use a round can, like Great Value brand, you will need 2 cans. Drain off the liquid into a measuring cup. If necessary add enough water to equal 1/2-cup. Use this liquid in the recipe in place of the fresh water.
Corned Beef Patties
- 1 cup instant mashed potato flakes
- 3 tablespoons dry onion flakes
- 1/4 teaspoon black pepper
- 1/2 cup fresh water
- 12 ounce can corned beef
- oil or shortening for frying
In a medium-sized mixing bowl combine the potato flakes, dry onion and black pepper. Add the water and then scoop in the corned beef. Using clean hands, mash this mixture all together until it has the consistency of meatloaf. Divide the mixture into 4 to 6 portions. Using wet hands, form each lump of meat mixture into a thin patty. Fry in a skillet, in hot fat, until crusty on one side. Flip and brown the second side. Serve immediately.
While I usually use these as a main dish for dinner, they also make a good breakfast meat with pancakes or waffles.
To make a meal serve them with a hot bread, canned cabbage, sliced beets and canned pears. Pass ketchup and mustard at the table.