Corned beed rissoles are pretty common in Wales, I remember as a little girl calling for fish and chips after a day at the beach, and my cousin would always order a rissole and chips and would then pick out the onions! I didn’t like them as a child, and it wasn’t until I tried one the other day in The Market Place in Cowbridge, that I realised what I had been missing.
So after having a browse on the internet, and not really finding what I was looking for, I had a go at pulling this recipe together. They’re actually a bit like a fish cake, but with corned beef instead of fish. Unlike the traditional corned beef rissole, I have used sweet potato instead of normal potato, as my kids tend to prefer it, and I have baked in the oven rather than deep frying.
Serves – Makes 12 rissoles
Preparation time – 25 minutes
Cooking time – 25 minutes
Little helpers – Making the mixture into balls and coating in the breadcrumbs
1 can corned beed
400g Sweet Potato
1 Tbsp tomato ketchup
1 Tbsp oil
Pre-heat the oven to 170 degrees (fan assisted)
Peel and chop the sweet potato into chunks. Put in a saucepan of seasoned water, bring to the boil and then simmer for approximately 20 minutes or until the potato is tender.
Meanwhile, peel the onion, chop into four and blitz in a food processor to ensure it’s finely chopped. Open the can of corned beef and chop into chunks.
Add the oil to the breadcrumbs and mix in with your hands. This will ensure a more golden finish and that they’re moist enough to stick to the rissoles.
When the potato is ready, drain and leave to cool. Then put through a mincer or mash with a hand held masher into a big bowl. Add the corned beef and onion to the potato and mash in with a fork. Then add the tomato ketchup to the mixture and stir in.
Using your hands, roll the mixture into patties, making about 12 portions. Then coat with the breadcrumbs. The mixture should be sticky enough for the breadcrumbs to coat them easily.
Transfer to a slightly greased baking tray and pop into the pre-heated oven. Bake for 25-30 minutes.
When ready serve with baked beans or for the grown ups a side salad and some chutney. You can also keep them in the fridge and then pop them into lunch boxes for handy school lunches or a picnic.