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1
Wash and peel the potatoes, cut them into 3cm / 1½in pieces.
2
Add enough water to just cover them in a medium-size pan, add 4g / ½tsp of salt, bring them to a steady low boil, get the lid on the pan and set your timer for 20 minutes.
3
Once the time is up on the potatoes, thoroughly drain them.
4
Using a fork, break the potatoes up into small chunks rather than a smooth mash, and do not add butter.
5
Transfer the potatoes to a mixing bowl, spread them out thin in the bowl, cover and allow to cool, then get them into the fridge for at least 2 hours, these are much better prepared the day before and refrigerated overnight.
6
Once cold add the rest of the ingredients to the bowl and using a spatula gently fold everything together.
7
Once mixed, divide the mixture into 4.
8
Form each piece into a ball then into a patty shape, get them into the freezer for 15 minutes before cooking.
9
Cooking them:
10
Ready three containers with, seasoned flour, beaten egg, and breadcrumbs.
11
Get a frying pan with 1cm of cooking oil on a medium heat and bring the temperature up to 170°C / 340°F.
12
Cook them from part frozen, coat the patties1st in the flour, then egg, then breadcrumbs.
13
Carefully lower them into the hot oil, do this 2 to 4 at a time, do not overcrowd the pan.
14
Fry these for 4 minutes on each side, this will make sure the inside is cooked, then you can work on getting the colour right by adjusting the heat to suit.
15
Once they are golden brown, lift them on to a kitchen paper lined plate and allow the excess oil to soak away.
16
Once done, serve piping hot with chips, peas, and a nice white sauce.
17
Enjoy.
Method
Ingredients
400g / 14oz Potatoes
200g / 7oz Corned beef (diced small)
3 or 4 Spring Onions (diced small)
Small bunch of Chives (Cut small)
1 Egg (for the binder)
½tsp Salt
½tsp White Pepper
1tsp Onion Powder
For the coating:
Flour, beaten Egg, Breadcrumbs,
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