The weekend was practically made for naughty and lazy breakfasts... and on these cold mornings we're having and using some leftover corned beef these are just the ticket. I think you really need the salsa to break through the stodginess of the fritters, and redeem yourself, just a little. It's super easy to make and you can make little ones for the kids to eat with their hands, and dunk in tomato sauce.. if they are so inclined.
Source: Group Recipes
2 cups corned beef
1 small onion, finely diced
1 cup plain flour
1 1/2 tsp baking powder
1/2 tsp salt
2/3 cup milk
1 tsp white pepper
4 large tomtoes
1 small red onion
2 stalks fresh coriander (cilantro)
2 tb lime juice
Chop corned beef into 1cm cubes, mix with onion, set aside.
In a bowl mix the flour, baking powder salt and pepper together. With a mixer or a whisk, beat in the eggs and the milk until a smooth batter.
Stir the corned beef and onion through.
Heat some canola oil in a frypan about 1cm deep. Heat until it sizzles (test by flicking in a little batter or water) and then turn down to a mid-high setting. Spoon in mixture into batter formations (you may like to use egg rings if you want to make them 'pretty'.
Fry for about 90 seconds each side. Leave to drain on some paper towel.
Serve with your fritters.. yum!
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