CORNED BEEF POTATO CAKES


Ingredients:

1/2 kg potatoes, boiled, peeled and mashed while hot
1 tsp iodized fine salt
1 tbsp MAGNOLIA GOLD BUTTER UNSALTED, melted
1 pc MAGNOLIA BROWN EGG, use egg yolk only
pinch nutmeg
1/4 cup MAGNOLIA ALL PURPOSE FLOUR
1/2 cup PUREFOODS CORNED BEEF
extra flour for dusting
MAGNOLIA GOLD BUTTER UNSALTED, for pan-frying

Procedure:

  1.  To mashed potatoes, add salt, butter, egg yolk, nutmeg and flour. Mix lightly.
  2. Add corned beef and mix to distribute evenly. Form mixture into logs and refrigerate for at least 15 minutes.
  3. Cut into 1-inch thick rounds and with the back of a spoon, make slight criss-cross indentations on one side of potato cake. Refrigerate for another 15 minutes then pan-fry in butter. Cook over moderate heat until golden.
Makes 4 servings. 
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