Nutritional Info

Nutrition Facts

Serving Size 1 (470g)

Calories 1015
Calories from Fat 600 (59%)
Amount Per Serving %DIV
Total Fat 66.7g 103%
Saturated Fat 25.3g 127%
Monounsaturated Fat 24.2g
Polyunsaturated Fat 17.3g
Trans Fat 0.0g
Cholesterol 1078.7mg 360%
Sodium 3464.8mg 151%
Potassium 1010.8mg 22%
Total Carbohydrate 37.7g 13%
Dietary Fiber 5g 20%
Sugars 12.8g
Protein 52.8g 106%

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Recipe Description
These fun beef patties make for an interesting choice at parties, and kids absolutely love them. The fresh mint adds a burst of summer garden flavor to the corned beef.
Prep time
20 min
Cook time
28 min
Ready In
48 min

Ingredients

Serves Tool

Serves To:USMetric
2   parsnips, chopped
1 Cup(c)  dry breadcrumbs
20 Ounce(oz)  cooked corned beef, finely chopped
1   egg yolk
1/4   small onion, finely chopped
20 Ounce(oz)  fresh mint leaves, finely chopped
1 Tablespoon(T)  lemon juice
3 Teaspoon(t)  whole grain mustard
2 Tablespoon(T)  plain flour
1   egg
1 Tablespoon(T)  milk
1/2 Cup(c)  spicy tomato chutney
24   small fresh mint leaves, to garnish

Preparation

Cook the parsnip in a large pan of boiling water for 10 minutes, or until tender. Drain and mash until smooth. Set aside to cool. Mix the parsnip with 1/2 cup of the breadcrumbs, the corned beef, egg yolk, onion, mint, lemon juice, mustard, salt and freshly ground black pepper. Shape into 24 patties, pressing firmly together. Dust with flour and shake off any excess. Dip into the combined egg and milk, then coat in the remaining breadcrumbs. Heat the oil in a large frying pan over medium low heat and cook the patties in batches for 2 to 3 minutes each side, or until golden brown and heated through. Drain on crumpled paper towels. Spoon 1 teaspoon of tomato chutney onto each patty and top with a mint leaf. Serve immediately.

Additional notes

The patties can be prepared a day ahead. Keep covered in the refrigerator until ready to cook

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