Corned Beef Cakes

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.

Ingredients :

- 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

Method :

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.