Beryl Tate the Kitchen Doctor E-mail: beryl@tatewise.co.uk
CORNED BEEF CAKES

INGREDIENTS to serve 4 people :-

375 g (13 oz) can corned beef

2 large even sized potatoes - peeled

2 tablespoons flour seasoned with salt & pepper

Batter:

110 g (4 oz) self-raising flour

1 pinch salt

1 tablespoon vegetable oil

150 ml (5 fl oz) cold water

METHOD :-

Remove the corned beef from can and cut it into four even sized slices.

Peel the potatoes and cut them into eight even thickness slices.

Make four sandwiches with the potato as the bread and the corned beef as the filling.

For the batter, put the self-raising flour, salt, and oil in a bowl with half the water.

Beat until smooth, and then gradually add the remaining water while still beating.

Coat the corned beef sandwiches in the seasoned flour, and then dip in the batter.

Deep fry at 350F / 180C for 10 - 12 minutes until the potatoes are soft and the batter is crisp and golden brown.