Hello everybody, hope you are having an amazing day today. Today, we’re going to make a distinctive dish, corned beef patties with potato and ricotta. It is one of my favorites. For mine, I am going to make it a little bit tasty. This is gonna smell and look delicious.
Corned Beef Patties with Potato and Ricotta is one of the most favored of recent trending foods in the world. It is simple, it is fast, it tastes yummy. It’s appreciated by millions daily. Corned Beef Patties with Potato and Ricotta is something that I’ve loved my whole life. They’re nice and they look wonderful.
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.
To begin with this particular recipe, we must first prepare a few components. You can have 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:
- Get 1 cup mashed potatoes
- Get 200 gr corned beef
- Take 4 tbsp ricotta
- Make ready 2 eggs
- Prepare 1/2 tsp salt
- Make ready 1 bouillon cube (beef), crushed
- Make ready Crushed black pepper to your preference (I used 1/2 tbsp)
- Get 3 tbsp flour
- Prepare Oil for frying
Meat patties with potatoes (beef cutlets) are incredibly tasty appetizers, loaded with flavorful spices and herbs. Below is an outline of the steps to make perfect beef patties with mashed potatoes: Boil potatoes and cool. Saute onions, brown the beef and cook until well done. 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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