COOKBOOK: Mag recipe
So easy to make and totally appetising!
Loved these patties!
To get a neater round circle like patty, drop the mixture into an egg ring. My family can never wait long enough so I use the manual-style of dropping the mixture directly onto the pan. Its quite easy once you get the hang of it! Ensure you are using a large tablespoonful and dont allow it to be too thin. Its best to be sure it is thicker and flatten with spatula once it has cooked for a min or two on one side.
Hope you enjoy
RECIPE
Makes 8
1/2 cup self raising flour
1 large egg, lightly beaten
1/4 cup milk
salt and pepper
2 tablespoons olive oil
250g corned beef, chopped to bite size, or shredded
6 spring onions, sliced
Sift flour into bowl with salt and pepper. Add the egg and milk and mix well. Add the corned beef and spring onions and combine well.
Heat oil in flat frying pan, on medium heat. Drop a large tablespoon of mixture and form it into a circle. You can use a egg ring to get a perfect circle shape.
Allow it to cook for 2mins and flatten lightly. Turn them and allow a further 2-3mins to cook on other side.
Remove from pan and onto a paper towel. Allow it to stand for a minute and then it is ready to serve.
Serve with tomato sauce, vegetables or shredded cooked cabbage.
RECIPE
Makes 8
1/2 cup self raising flour
1 large egg, lightly beaten
1/4 cup milk
salt and pepper
2 tablespoons olive oil
250g corned beef, chopped to bite size, or shredded
6 spring onions, sliced
Sift flour into bowl with salt and pepper. Add the egg and milk and mix well. Add the corned beef and spring onions and combine well.
Heat oil in flat frying pan, on medium heat. Drop a large tablespoon of mixture and form it into a circle. You can use a egg ring to get a perfect circle shape.
Allow it to cook for 2mins and flatten lightly. Turn them and allow a further 2-3mins to cook on other side.
Remove from pan and onto a paper towel. Allow it to stand for a minute and then it is ready to serve.
Serve with tomato sauce, vegetables or shredded cooked cabbage.
