Ready to transform those St. Patrick’s Day leftovers into something spectacular? This recipe turns your leftover corned beef and cabbage into a mouthwatering meal that’s anything but ordinary.
Why This Recipe Works
- Maximizes flavor by repurposing leftovers into a new, exciting dish.
- Combines the hearty, comforting flavors of corned beef and cabbage with a crispy, golden crust.
- Easy to make with simple ingredients, ensuring a stress-free cooking experience.
Ingredients
- 2 cups leftover corned beef, chopped
- 2 cups leftover cabbage, chopped
- 1 cup mashed potatoes
- 1/2 cup flour
- 2 eggs, beaten
- 1/2 cup breadcrumbs
- 2 tbsp olive oil
- Salt and pepper to taste
Equipment Needed
- Large mixing bowl
- Skillet
- Spatula
- Measuring cups and spoons
Instructions
Step 1: Prepare Your Ingredients
Start by chopping your leftover corned beef and cabbage into bite-sized pieces. In a large mixing bowl, combine the chopped corned beef, cabbage, and mashed potatoes. Mix until all ingredients are evenly distributed. This will be the base of your patties, so make sure everything is well incorporated.
Step 2: Form the Patties
Using your hands, form the mixture into patties about 3 inches in diameter and 1/2 inch thick. If the mixture is too wet, add a little flour to help bind it together. This step is crucial for ensuring your patties hold their shape during cooking.
Step 3: Bread the Patties
Dip each patty first in flour, then in beaten eggs, and finally in breadcrumbs. Make sure each patty is evenly coated for that perfect crispy exterior. This triple coating method guarantees a delicious crunch with every bite.
Step 4: Cook to Perfection
Heat olive oil in a skillet over medium heat. Once the oil is hot, add the patties and cook for about 4-5 minutes on each side, or until golden brown and crispy. The key here is not to overcrowd the skillet, which ensures even cooking and crispiness.
Step 5: Serve and Enjoy
Once cooked, transfer the patties to a paper towel-lined plate to drain any excess oil. Serve hot with your favorite dipping sauce or atop a fresh salad for a lighter option. Either way, these patties are sure to impress.
Tips and Tricks
For an extra flavor boost, consider adding grated cheese or minced garlic to the patty mixture. If you’re short on time, you can skip the breading step and simply pan-fry the patties as is. They’ll still be delicious, just less crispy. For a healthier version, bake the patties at 375°F for 20-25 minutes, flipping halfway through.
Recipe Variations
- Add diced onions or bell peppers to the patty mixture for added texture and flavor.
- Swap out the breadcrumbs for crushed crackers or panko for a different crunch.
- Serve the patties on slider buns with a slice of Swiss cheese for a mini sandwich option.
- Incorporate leftover carrots or potatoes into the mix for a more substantial patty.
- Top with a fried egg for a breakfast twist on this dinner classic.
Frequently Asked Questions
Can I freeze these patties? Absolutely! After forming and breading the patties, place them on a baking sheet to freeze individually. Once frozen, transfer to a freezer bag. They’ll keep for up to 3 months. Cook from frozen, adding a few extra minutes to the cooking time.
What if I don’t have leftover mashed potatoes? No problem! You can use instant mashed potatoes or even finely diced boiled potatoes as a substitute. The goal is to have a binder for the patties, so any form of potato will work.
Can I make these patties gluten-free? Yes, simply substitute the flour and breadcrumbs with your favorite gluten-free alternatives. The patties will still turn out crispy and delicious.
Summary
This recipe breathes new life into your leftover corned beef and cabbage, transforming them into crispy, flavorful patties that are sure to delight. Easy to make and endlessly customizable, it’s the perfect way to enjoy your St. Patrick’s Day leftovers all over again.