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Corned Beef was a popular part of the meat ration due to it’s availability. As it was already cooked it could be eaten cold or used in a variety of recipes.

* 2 oz plain flour (I used wholewheat)
* pinch salt
* 1 egg (fresh or dried)
* dash of milk
* pinch of herbs (I used Thyme)
* 2 teaspoons grated onion
* 6 oz corned beef finely flaked
* a little dripping or margarine (or cooking oil)

Method
Mix and blend the flour with the salt, beaten egg and dash of milk.

Beat until a smooth batter is achieved

Add corned beef, onions and herbs

Melt the dripping or fat in a frying pan

Drop in a spoonful of the mixture and press down to form a small patty (mixture should be enough to make 8)

Fry on either side until crisp and brown and serve with veggies or salad while warm.

Makes enough for 4 people

Submitted by Carolyn Ekins