1 can corned beef 3 cups cooked, peeled, mashed potatoes 1 egg 1 & 1/2 tablespoons onion, chopped fine 1 & 1/2 tablespoons green onions, sliced thin 1/8 teaspoon salt 1/8 teaspoon pepper Oil for frying About a cup of flour in a bowl Boil potatoes, peel, mash to equal 3 cups and place in bowl. Add corned beef, egg, onion, green onions, salt and pepper. Mix well. Form patties out of balls a little larger than a golf ball, set each aside. I put about a cup of flour in a bowl and sprinkle a patty on both sides with flour, tossing it between two hands to get rid of excess flour but also turning it into a circle to coat the sides of the patty. I flour each just before placing into the pan since I work quickly but all of the patties can be coated with flour before the oil is heated so they can be added to the pan at the same time. Add oil to cover bottom of large frying pan on medium heat. When oil is hot, add patties, let it cook and turn to cook the other side, drain on paper towels. My trick to turn the patties is to slide a spatula underneath and to flip it gently onto a small plate and using the spatula, slide the patty off of the plate back into the pan. This prevents oil from splattering and the corned beef patties require a delicate touch. Yield: 14 patties. Served with white rice, of course and so ono with Van Camp's Pork and Beans on the side for a triple starch meal, hah. Canned Foods FTW! A special thank you to ERAmatica for allowing me to use his song, Ridin' Solo ...
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