Corned Beef Patties

What do you do with left-over corned beef, when the lump of meat is insufficient for a meal for two? The simplest solution is to run the run the meat through the mincer and make it into patties or fritters, which can then be served up with a sauce such as pasta sauce as I made when first I made these tasty little morsels. Or you can save a lot of time and use a commercial sauce. HP sauce or tomato sauce would do fine.

2 thick slices stale white bread.
300g cooked corned beef.
1 tblsp olive oil.
1 medium onion, peeled and finely chopped.
Freshly ground black pepper.
½ cup chopped fresh parsley.
1 tblsp rubbed origanum.
1 egg, lightly beaten.

Place the bread in a large bowl and pull it apart. Leave on a shelf overnight to dry out more. In the morning, crumble in to crumbs. Mince the meat and place in another bowl. Heat the oil in a pan and cook the onion until soft and transparent, adding the pepper as you go. Add to the meat and allow to cool right down. Add the bread crumbs and the other ingredients. Using wet hands, knead the mixture into an homogenous mass. Cover and refrigerate for at least 2 hours.

Preheat the oven to 160°C. Lightly oil a baking tray. Using a ½ cup measure, form the meat mixture into patties. Place the patties on the tray and bake for 15 minutes. Remove the tray from the over, turn the patties over and bake for a further 15 minutes. Serve hot with fried potatoes and a green vegetable or salad on the side.

Serves: 2.

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