Corned Beef Cakes


Corned Beef Cakes
Preparation time
Cooking time


For 4 Person(s)


  • 1 pound(s) Irish potatoes or soft yam, boiled
  • 1 can(s) Grace Corned Beef (7 oz.)
  • 1 teaspoon(s) black pepper
  • 1 teaspoon(s) garlic powder
  • 1 medium onion, chopped
  • 1 teaspoon(s) Grace Hot Pepper Sauce
  • 2 large eggs
  • 1 1/2 cup(s) breadcrumbs
  • 1 cup(s) Grace Vegetable Oil
  • To Make Piquant Tomato Dip:
  • 1/2 cup(s) Grace Tomato Ketchup
  • 2 tablespoon(s) Grace Mayonnaise
  • 1/2 teaspoon(s) white pepper
  • 1 teaspoon(s) Grace White Vinegar
  • 1/2 teaspoon(s) Grace Hot Pepper Sauce

Corned Beef Cakes Directions

  1. Mash the boiled potatoes with the Grace Corned Beef.  Add the black pepper, garlic powder, chopped onion and hot pepper sauce.
  2. Whisk the eggs and fold into the mixture with one cup breadcrumbs.  Mix well and shape into balls, then flatten into cakes.  Dust with remaining breadcrumbs.
  3. Heat Grace Vegetable Oil in a skillet and use to fry corned beef cakes until they are golden brown.  Drain on a absorbent paper.
  4. Combine all ingredients for tomato dip in a bowl and mix well.  Serve with corned beef cakes.

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