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:

To mashed potatoes, add salt, butter, egg yolk, nutmeg and flour. Mix lightly.
Add corned beef and mix to distribute evenly. Form mixture into logs and refrigerate for at least 15 minutes.
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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