Hello everybody, I hope you’re having an amazing day today. Today, I’m gonna show you how to prepare a distinctive dish, corned beef patties with potato and ricotta. One of my favorites. For mine, I am going to make it a bit unique. This will be really delicious.
An easy recipe for comforting corned beef potato cakes. This recipe is a great way to use up leftover boiled potatoes for this comfort dish. The real secret to this dish in in making sure you chill the patties before frying them, which makes them hold together when cooking.
Corned Beef Patties with Potato and Ricotta is one of the most favored of recent trending meals on earth. It’s easy, it’s fast, it tastes yummy. It’s enjoyed by millions daily. They’re nice and they look fantastic. Corned Beef Patties with Potato and Ricotta is something that I’ve loved my whole life.
To get started with this particular recipe, we have to prepare a few ingredients. You can cook corned beef patties with potato and ricotta using 9 ingredients and 4 steps. Here is how you cook that.
The ingredients needed to make Corned Beef Patties with Potato and Ricotta:
- Prepare 1 cup mashed potatoes
- Make ready 200 gr corned beef
- Make ready 4 tbsp ricotta
- Take 2 eggs
- Make ready 1/2 tsp salt
- Make ready 1 bouillon cube (beef), crushed
- Make ready Crushed black pepper to your preference (I used 1/2 tbsp)
- Make ready 3 tbsp flour
- Make ready Oil for frying
Corned beef is not a cut of meat you want to cook too quickly. My favorite corned beef is the one pictured above from Cook's. It comes with a pickling spice seasoning packet, and it's the one I use for this recipe. Pull out of oven to add potatoes and carrots.
Instructions to make Corned Beef Patties with Potato and Ricotta:
- Mix mashed potatoes, corned beef, ricotta, eggs, salt, bouillon cube, black pepper, and flour.
- I usually use a spoon to mix it, but you can also knead it.
- Heat oil in a pan. I use medium heat.
- Use two spoons to form patties. Fry them until golden brown, flipping them occasionally.
Place remaining sprigs of rosemary on top. While potatoes are cooling, chop the onion finely and also chop tin of corned beef into chunks. When potatoes are cool, mash them and combine with the corned beef and onion. Shape into patties and dredge with ground rice. Heat oil in a shallow frying pan and fry until golden brown and crispy.
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