Hello everybody, 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 food recipes. For mine, I will make it a bit unique. This is gonna smell and look 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 current trending foods in the world. It’s simple, it’s fast, it tastes delicious. It’s enjoyed by millions daily. Corned Beef Patties with Potato and Ricotta is something which I’ve loved my whole life. They are fine and they look wonderful.
To get started with this recipe, we have to prepare a few ingredients. You can have corned beef patties with potato and ricotta using 9 ingredients and 4 steps. Here is how you can achieve it.
The ingredients needed to make Corned Beef Patties with Potato and Ricotta:
- Make ready 1 cup mashed potatoes
- Make ready 200 gr corned beef
- Prepare 4 tbsp ricotta
- Get 2 eggs
- Get 1/2 tsp salt
- Prepare 1 bouillon cube (beef), crushed
- Prepare Crushed black pepper to your preference (I used 1/2 tbsp)
- Take 3 tbsp flour
- Prepare Oil for frying
Put the corned beef into a large roasting pan (preferably with a lid). Add the garlic, shallots, pickling spice, caraway seeds, beer and whiskey. Line a platter with kale leaves, place the corned beef in the center and mound the carrots and potatoes around it. Corned beef is not a cut of meat you want to cook too quickly.
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.
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. Place remaining sprigs of rosemary on top. While potatoes are cooling, chop the onion finely and also chop tin of corned beef into chunks.
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