This recipe came about when I had a tiny piece of leftover corned silverside (or corned beef) left in the fridge, and not much else to feed my family for lunch.
500g potatoes, peeled and chopped
1/2 cup to 1 cup leftover silverside, chopped
1 egg, lightly beaten
1 tsp wholegrain mustard
1 tsp chopped chives
Salt and pepper, to taste
1/4 cup plain flour
Oil, as needed
- Cook potatoes in saucepan until tender. Drain and mash. Set aside to cool.
- Place silverside, egg, mustard and chives in a bowl. Mix in cooled mash potato and season to taste with salt and pepper.
- Put flour in a small bowl or container. Using your hands, scoop up potato mixture in large golf-ball sized balls and form into a patty. Dust in flour and place on a tray or plate while you repeat with the remaining mixture. Place in fridge for 15 minutes to harden, if mixture is too soft.
- Heat a frying pan over medium heat. Add enough oil to cover the base of the pan. Add potato cakes to the hot oil, leaving enough space between them to easily flip the cakes (you may have to cook them in a few batches). Cook for approx. 4-5 minutes, or until golden brown, then flip over to cook the over side. If cooking in batches, you may need to add a little more oil between batches to keep the bottom of the pan just covered in oil.
- Drain potato cakes on paper towel. Serve with relish or chutney.
For more ideas on using up leftovers, check out all the Leftover Reinvented recipes here!