Freezing Suitable: cook from frozen
ingredients
to serve 4
12 tbsp Fresh breadcrumbs
3 tbsp Warm milk
1 pound Corned beef
2 Eggs
2 tbsp Grated Parmesan cheese
Grated rind of 1/2 lemon
All purpose flour 1/4 cup butter
1 tbsp Oil
Lemon wedges
Sprigs of parsley
method
1. Soak 4 tbsp breadcrumbs in the milk. Cut off any excess fat from the edge of the corned beef and discard. Mash beef in a bowl with a fork, then add squeezed-out breadcrumbs, 1 egg, the cheese and lemon rind. Mix well.
2. With well floured hands, make patties from the mixture, then coat with flour. Lightly beat remaining egg. Using two forks, dip the patties first into beaten egg, then into remaining breadcrumbs.
3. Heat butter and oil in a large skillet. Add the patties and cook over a moderate heat till brown on both sides. Remove from pan and drain on kitchen paper. Garnish with lemon wedges and parsley.
