Time flies doesn't it? It is now October and before you know it, 2017 will come to an end. This is the time of year for me to perform a stock check to see if I have any foodstuff that will expire soon.
Which reminds me of year end stock take when I was working with an audit firm. If there is one aspect of statutory audit that I hated, it was stock take. Ugh!! Thank God those days are over.
Coming back to my pantry, I found a packet of expired cream crackers and biscuits. Bah! And two small tubs of expired Nutella. Double bah! But I think they are still edible hee..hee...
Other than that, some items still have a few more months shelf life to go.
Then I found a can of corned beef. I love corned beef, it's delicious fried with onions and it is also great as a sandwich filling. The expiry date is 2019 but knowing me, it would probably sit in the pantry until then. But I was not going to let that happen.
There were a few potatoes and sweet potatoes in the fridge and I decided to borrow an idea from the Tasty Tuna Cakes that I made the other day.
I steamed the potatoes and sweet potatoes, mashed them and added the corned beef and a few other ingredients.
Then I filled the mixture into 2 muffin pans and baked them in the oven. This time, I made sure to oil the muffin holes and my Corned Beef Cakes were easily removed.
Corned beef with potatoes/sweet potatoes, you can't go wrong with that. These corned beef cakes were delicious.
After filling up both muffin pans, I had some excess filling and these, I pan fried. I thought they were pretty good as well.
I know that eating canned food is not to be encouraged but I see no harm in consuming these once in a while. They are convenient and besides, these Corned Beef Cakes contain other ingredients that are wholesome like potatoes/sweet potatoes, egg, spring onions, garlic and onions. Right? Right!
Corned Beef Cake
Recipe source : Phong Hong with idea borrowed from here.
- 1 can corned beef (340g)
- 500g mashed potatoes/sweet potatoes (or can use just potatoes or sweet potatoes)
- 1 egg
- a handful of thinly sliced spring onions
- 1 tsp onion powder
- 1 tsp garlic power
- 1 tsp cayenne pepper
- 1 tsp salt or to taste
- 1 tsp black pepper or to taste
1. Mix all the above ingredients together.
2. Distribute the mixture into two-6 hole muffin pans (oil the muffins holes first).
3. Bake in the oven at 180C for 20 minutes or until the tops are slightly browned and crusty.