Having made Reuben sandwiches last week for the #readcookeat challenge, I had half a tin of corned beef to use up as well as some mashed potato.
This looked like the beginnings of a dish to me - rissoles !
Corned Beef Rissoles
garlic salt, black pepper, chilli flakes (optional)
olive oil for frying
Mash up the corned beef, finely chop the onion and mix both into the mashed potato. Add enough dried breadcrumbs for it to have a relatively firm texture. Season to taste and chill if you have time. Heat some olive oil in a frying pan and dollop spoonfuls of the mixture into it.
Gently fry on both sides for a few minutes until the onion is cooked and the outside is golden brown.
(Or slightly black ! You can peel off the black bits if your kids look unconvinced !)
These used to be served with chips and beans when I had school dinners but you could serve them with salad, veggies or more mash and beans if you want a lighter option. They taste better than they look - honest !
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